I need to share with you a very old fashioned, but modern Skinny Strawberry Trifle recipe because I have found the cutest trifle dish. But first, over the Christmas period, I was looking for a dish which would allow me to make a huge family trifle. I never really found what I was looking for, so that idea went out the window, and before I knew it Christmas had come and gone.
Now it seems I was looking in the wrong shops, I had been searching kitchenware stores but nothing had taken my fancy. Then, the other day as I passed by my local shops I had an epiphany! I could use a stylish hurricane lamp as a trifle bowl.
I purchased my dish and rushed home to fill it with retro flavours from my childhood. One of the retro ingredients that you will note is missing from my trifle is the sherry. Whilst I was always served trifle with sherry or brandy as a child, it seems that this trend has fallen out of favour with parents these days. Given there would be children consuming the dessert I decided against soaking the sponge in alcohol, but it is your call.
This recipe is not really what I had in mind for an elaborate Christmas trifle but I was so excited about my “find” I wanted to give it a run immediately.
I decided to make a “Skinny Strawberry Trifle.”
How do you make a trifle skinny I hear you ask. Well, take a peek at my recipe.
Skinny Strawberry Trifle
- 3pkts Raspberry Aeroplane Jelly lite (made up per directions)
- 1 Punnet Strawberries (quartered)
- 1 cup frozen mixed berries
- 3 cups skim milk
- 4 Tbs custard powder
- 4 Tbs sugar
- 1 Jam Roll Sponge (sliced 1cm)
- 100 gm pkt mini vanilla meringues
- 500gm Dairy Farmers Thick & Creamy Vanilla Yoghurt
- Shaved chocolate
- 1 Punnet strawberries (sliced)
- Make jelly up as directed.
- Slice one punnet of strawberries and add to the jelly with the frozen berries. Refrigerate until set..
- Heat all but ½ cup milk up for the custard, add sugar and stir until dissolved. Combine the custard powder and cold reserved milk and stir until all lumps are removed.
- Once the milk has almost boiled, lower the heat and the custard paste to the milk. Stir continually until the custard has thickened. Remove from the heat, cover and allow to cool.
- Once the jelly has set and the custard has cooled it is time to assemble the dessert.
- Take the slices of jam sponge and place around the bowl in an attractive pattern.
- Next, layer the custard and then finish with the jelly in the serving bowl.
- Add the yogurt and decorate with sliced strawberries, meringue and shaved chocolate.
I have to admit, for a plain old fashioned trifle, I was pleased with how grand the dessert looked and how homely it tasted. I also managed to serve ten adults with a little leftover.
What do you think of my new trifle dish readers? Do you think I have discovered a new use for home decorator items, or would you prefer a more traditional trifle dish?
Oh and on a side note, after seeing the shear capacity of this vessel I am also planning to use it as a punch bowl, a very versatile purchase indeed.