Berry Sponge Trifle

Berry Sponge Trifle

2 cups (500mls) of unsweetened apple and blackcurrant juice
150g of thick sponge fingers
1 packet of low joule strawberry jelly
500g of mixed fresh berries
250g of strawberries, hulled and halved
3 Tablespoons of custard powder
2 Tablespoons of sugar or low calorie sweetener suitable for cooking
2 cups (500mls) of skim or non fat milk

1. Heat the juice in a pan. Transfer to a bowl to cool slightly. Dip the biscuits in the juice and arrange in the base of an 8 cup ( 2 litre) bowl.
2. Prepare the jelly following the manufacturers instructions. Pour into a separate shallow dish and chill for 4 hours or until set. Cut the jelly into large cubes and scatter over the biscuits. Top with half the mixed berries and strawberries.
3. Put the custard powder and sugar or sweetener into a pan and gradually whisk in the milk. Stir over medium heat until the custard boils and thickens. Remove from the heat, cover the surface with plastic and set aside to cool.
4. Spread the cooled custard over the berries and top with the remaining berries. Cover and refrigerate for 4 hours or until the biscuits are soft.

Serves 10

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