Trifle’s one of life’s little pleasures.
It’s also ridiculously unhealthy, meaning that it has to be a rare treat if you’re trying to eat well.
Here’s a recipe for a relatively healthy strawberry trifle loaf that can be enjoyed much more frequently without feeling guilty. It looks pretty cool too.
Time: around 20-30 minutes to prepare, 2 hours to set.
Health note: This is a good way to enjoy a dessert without having to worry about being indulgent – a serving of this is similar to (or less than) your average yoghurt.
Weight Watchers note: The entire loaf is 10 Pro Points – and you get a lot of it. You’ll probably get at least 4-6 (decently sized) servings, so we’re talking almost negligible points per serving.
- Sharp knife
- Chopping board
- Cling film
- Loaf tin (2lbs or 900g in size)
- Low fat cooking spray
- Measuring jug
- Food processor or stick blender.
- 100g (approx.) sponge fingers – that’s around 15 of them (long and flat works best, if you can get them)
- 350-400g strawberries
- 10g (approx.) sachet of sugar free jelly
- 150g 0% fat Greek yoghurt
- 100ml boiling water, 400ml cold water.
1. Spray the loaf tin with the cooking spray
2. Line the tin with cling film (pressing and smoothing it in to the corners)
3. Wash the strawberries
4. Save 3-4 of the strawberries for decoration
5. Remove the green, leafy part of the strawberries (along with the hard part underneath) using the sharp knife – this is known as hulling them
6. Roughly chop half of the strawberries
7. Chop the remaining strawberries in to slices (thickness is up to you).
1. Liquidise the roughly chopped strawberries
2. Boil some water
3. Arrange half of the sponge fingers along the bottom of the tin (this should be neat, as they’ll be the top of your loaf)
4. Pour 100ml of the boiled water in to your measuring jug
5. Add the jelly powder, stirring to dissolve it
6. Add the strawberry puree and the yoghurt, mixing well
7. Top up the mixture with cold water (until you have 500ml of jelly mix)
8. Pour just enough of the jelly mixture in to the tin to cover the sponge fingers
9. Chill for 5 minutes, until the mixture has set
10. Arrange the neatly sliced strawberries on top of the set mixture
11. Pour over the remaining jelly mixture
12. Top the loaf with the remaining trifle fingers
13. Chill for two hours until firm.
When it’s set, cover the tin with the chopping board and turn it over to tip out the trifle – here’s your strawberry trifle loaf. Carefully remove the cling film and decorate with the reserved strawberries. Serve in slices. Enjoy!
Have a go yourself, let me know how you get on, and please share your own dessert recipes. Take photos of your masterpiece and either send me a link or post them on Twitter and Tweet @scottcolfer.