THE DAIRY KITCHEN
Individual Berry Trifles
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
0 MINS
Custard is a great source of calcium and teamed up with berries and sponge finger biscuits makes a delicious reduced fat dessert.
Ingredients
1/4 cup custard powder2 tablespoons caster sugar
2 cups skim milk
200g mixed frozen berries, thawed and juice reserved
12 sponge finger biscuits
Handy Tips
For diabetics, artifical sweetner can be used in place of the caster sugar, if desired.
Nutrition (per serve)
| Energy (kj) | 1049 |
| Sugars (g) | 34 |
| Protein (g) | 9 |
| Dietry Fibre (g) | 3 |
| Fat Total (g) | 2.4 |
| Sodium (mg) | 147 |
| Saturated (g) | 0.8 |
| Calcium (mg) | 205 |
| Carbohydrates (g) | 49 |
| Iron (mg) | 1 |
Method
- Combine custard powder, sugar and 1 tablespoon of milk in a saucepan and stir until smooth. Gradually stir in the remaining milk and stir over medium heat until thickened. Allow to cool slightly.
- Arrange three sponge finger biscuits on the base of four serving bowls. Drizzle with reserved berry juice. Spoon half the berries onto the biscuits. Top evenly with custard and finish with the berries. Serve.
