Low sugar low fat trifle

    9 hours 20 min

    This is a decent desert for people on low sugar and low fat diets and allows you enjoy trifle at parties.


    Cheshire, England, UK
    2 people made this

    Serves: 6 

    • 200g sugar free angel food cake (see my recipe)
    • 23g Hartley's® sugar free strawberry jelly
    • 250g frozen summer fruits
    • 500g Ambrosia® low fat Devon custard
    • 284ml Elmlea whipping cream

    Prep:20min  ›  Extra time:9hr chilling  ›  Ready in:9hr20min 

    1. Slice the angel food cake into long fingers then cut each in half and arrange at the bottom of a heat-proof bowl.
    2. Prepare the jelly as stated on the packet then stir in the fruits. Pour the whole lot over the angel food cake and leave to chill in the fridge for 8 hours.
    3. Spoon the custard over the set jelly until it is completely covered over.
    4. Whip the cream until it has formed stiff peaks. Using a tablespoon gather a rounded tablespoon of the cream and just tap the spoon on the edge of the bowl so that the cream falls off the spoon and lands on top of the custard. Don't try to smooth it on or it'll blend with the custard. Once you've spooned all the cream over the custard carefully try to smooth it out and then use the edge of the spoon to create small peaks across the surface. Chill for at least an hour before serving.


    In this recipe you don't get the bitter menthol aftertaste of the erythirtol in the sponge layer like you would if you put it in your tea/coffee since there's other ingredients hiding it and it should also mask the taste of the aspartame in the sugar free jelly. For a more diabetic friendly trifle use homemade custard using erythirtol as a sugar substitute.

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