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Blackberry and Raspberry Trifle |
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Preparation time:
15 minutes
Cooking time:
1.5 hours
Serves:
4
Calories:
120
(per serving)
Fat:
3
g (per serving)
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Ingredients
250g/9oz blackberries
3 level tbsp Splenda Granular
75g/3oz raspberries
4 sponge fingers
300ml/ ½ pint skimmed milk
2 level tbsp custard powder
Place the blackberries, two tablespoons of Splenda Granular and one tablespoon of water in a pan. Bring to the boil, reduce the heat and gently simmer for five minutes until the fruit is tender. Remove from the heat and cool slightly.
Break the fingers into pieces and place at the bottom of four dessert bowls. Divide the raspberries between them. Pour over the stewed blackberries, cool and then chill for one hour.
Reserving two tablespoons, bring the milk to the boil in a small pan. Mix the custard powder with the reserved milk and pour into the pan, stirring until thickened. Stir in the remaining Splenda Granular.
Place a piece of cling film over and touching the custard to prevent a skin forming. Once cool, spoon over the trifles and leave to set in the fridge for one hour. Top the trifles as desired.
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