A lovely, healthy dessert recipe for Berry Trifles with Yoghurt Jelly
For the sponge (this recipe yields enough sponge for 8 to 10, so leftovers can be frozen):
70 g castor sugar
40 g wholemeal flour
60 g cake flour
20 g butter
5 ml vanilla paste or extract
For the yoghurt jelly:
250 ml low fat plain Ayrshire yoghurt
20 g sugar
2 gelatine leaves
5 ml vanilla extract or paste
For the berries:
200 g raspberries
200 g strawberries
200 g blueberries
50 g raw unsalted shelled pistachio nuts, roasted and chopped
6 mint sprigs
10 g toasted coconut flakes
First prepare the sponge:
Preheat the oven to 180°C.
Prepare a baking sheet – line it with baking paper and spray it with non-stick baking spray.
Combine the eggs, vanilla and castor sugar in the bowl of a stand mixer. Attach the whisk to the mixer and whisk the eggs to a light and fluffy consistency.
Melt the butter in the microwave and allow it to cool.
Sift the cake flour and then gently fold both flours into the egg mixture.
Fold the butter into the batter.
Pour the batter into the tray and spread evenly with a palate knife.
Bake the sponge for 10-20 minutes until golden and cooked.
Allow to cool, then cut into rounds that will fit into the serving glasses. Each should not be thicker than ½ cm.
Blend 100 g of the raspberries with about 20 ml water to a sauce consistency and brush the puree generously over the sponge bases to soak them.
While the sponge is cooling, prepare the jelly:
Place the gelatine leaves in cold water and allow to hydrate for about 10 minutes, then discard the water and keep the jellied gelatine.
Warm the yoghurt, sugar and vanilla, but don’t let it boil.
Stir in the hydrated gelatine and let it melt.
Prepare the trifle glasses – nicely polished to show off the layers.
Spoon about 30-40 ml of the yoghurt mixture in the bottom of the glasses and allow to set in the fridge.
Keep the rest of the mixture aside.
Layering the trifles:
With the first jelly layer in place, the next layer should be berries of your choice. Make sure that they are even.
For the third layer, place the sponge on top and spoon a tablespoon of the reserved yoghurt jelly in the middle (don’t let it run over the sides of the sponge).
Finish the top layer with a decorative layer of the rest of the berries.
Cover them gently with plastic wrap and place in the fridge until ready to serve.
Setting time: 30 minutes
Just before serving, sprinkle the pistachio nuts over and garnish with mint and coconut flakes.
Recipe created by the Vitality HealthyFood Studio. Visit their website to book courses and more.