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Peach melba trifle

Serves: 6
Time to make: 30 mins, plus 2 hrs chilling
Total cost: $7.20 / $1.20 per serve
(at time of publication)Peach melba trifle

2 sachets Weight Watchers no-sugar orange jelly
6 sponge fingers, broken into pieces
2/3 cup raspberries
1/3 cup blueberries
1 peach or nectarine, sliced
1 1/3 cup trim milk
1 teaspoon vanilla paste
4 teaspoons custard powder
1 tablespoon sugar

To decorate

fresh raspberries, mint sprigs
sprinkling ground cinnamon (you could also use grated chocolate)


Step 1Dissolve jelly in 2 cups of boiling water. Stir in  cup cold water and leave to cool.

Step 2Divide the sponge between the glasses. Add a mix of raspberries, blueberries and nectarines.

Step 3Once jelly is cooled pour over fruit and leave to set.

Step 4Make custard by placing 1 cup of milk and vanilla in pan and heat until hot. Mix remaining milk with custard powder and sugar to make a paste. Pour hot milk over the paste. Mix and return to pan, stirring over a gentle heat until thickened. Leave to cool.



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