Red, white & Blueberries trifles Ingredients
Method
135g Pack raspberry jelly, torn into cubes
Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the summer cup
100ml Summer cup 100g Blueberries 125g Raspberries
Divide between four clean jars or serving glasses and chill in the fridge for 4 hours, or until set
garnish
Put the berries, mint and remaining summer cup in a bowl and leave to marinate, stirring occasionally
100ml Double cream
Whip the cream to stiff peaks, then stir in the
100ml 0% fat Greek style natural yogurt
yogurt until smooth To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices
5g mint, shredded, plus extra leaves to
150g madeira cake, cut into cubes 1 Meringue nest, crumbled
Top with a couple of spoonfuls of the cream If serving immediately, crumble over the meringue and garnish with the extra mint If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving
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