Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Blackberry and Raspberry Trifle




Source of Recipe


Slimmers World


List of Ingredients




• 250g (9oz) blackberries, defrosted if frozen
• Three level tablespoons Splenda Granular
• 75g (3oz) raspberries
• 40g (1 ½ oz) boudoir biscuits or sponge fingers (approximately four biscuits or fingers)
• 300ml (½ pint) skimmed milk
• Two level tablespoons custard powder

Recipe



1. 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.

2. Break the biscuits into pieces and place at the bottom of four dessert bowls or knickerbocker glory glasses. Divide the raspberries between them. Pour over the stewed blackberries, cool and then chill for one hour.

3. 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.

4. 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.


Serves 4.