Trifle ... à la Slimming World

I adore trifle! There I've said it and I feel good about it too! I don't really know when trifle got a bad name but I love it. 

When I say 'it' I am of course referring to my usual, full-fat, calorie laden version ... made with Swiss-roll, jam or jelly, custard and cream ... Oh well enough of that now ... stop drooling Giuseppe!  This is now only reserved for special occasions, however, if you'd like me to blog about the non-Slimming World version leave me a comment, I'd be only too happy to oblige!

So, getting back to the main objective of this post, a low-syn slimming world version of "trifle" had to be made.  As usual, this is my preferred way of doing it, but the variations are as endless, depending on where your imagination takes you! But, lets get started ...

You will need:

1 x packet sugar-free jelly crystals (I use Hartley's @ 1 1/2 syns)

1 pint water

1 x packet white chocolate options (2 syns)

1 x packet of gelatine crystals/powder

1 x tub Quark

1 x Muller Light yoghurt

8 strawberries

Note: I think Banana & Custard or Vanilla with Dark Chocolate Sprinkles flavours work best, but you can use any flavour.

The method:

Put the kettle on, then when boiling, pour 1/2 pint of the boiling water into a measuring jug.  Otherwise, bring 1/2 pint of water to the boil in a pan on a low heat.  Now add the jelly crystals to the boiling water while stirring or whisking constantly.  I find that it's much easier with a whisk.  Once the crystals have dissolved, pour the jelly mixture equally into 4 glasses or serving dishes.  Put these into the fridge to set for about 10-15 minutes.

Whilst the jelly is in the fridge, bring another 1/2 pint of water to the boil and then add the gelatine crystals to the water, stirring constantly until the crystals has fully dissolved.  Then add the muller light yoghurt to the gelatine mixture and stir until everything is incorporated.  Leave to one side, but don't put it in the fridge or it will start to set!

Now, wash and slice the strawberries and set aside.

After 10-15 minutes, check to see if the jelly is set on top.  It doesn't have to be fully set, just enough that there is a film on top to hold the next layer of liquid.  When you're happy, that it's set, arrange a layer of strawberry slices on top of the jellies. Then, slowly,  pour over the gelatine and yoghurt mixture equally amongst the 4 dishes.  Put these back into the fridge to fully set, for at least 30 minutes.

In the meantime, take the tub of Quark and add to it the white chocolate options powder.  Mix both together well, then put it back in the fridge until the jellies are set.

Once you are happy that the jellies are fully set, put the quark mixture into a piping bag with a star nozzle and cover the top with small stars.  It should just be enough to cover the 4 dishes.  Top with a glacé cherry and all is good with the world. 

These 'trifles' work out at just under 2 syns.  Leave out the cherry and it's just under 1 syn per trifle.  Quite good for a tasty version of a classic dessert!  Enjoy and let me know what you think if you try it!

Cooks notes:  I have purposely left out any "sponge" as it adds more syn values. However the best alternative I have found is to use a 'boudoir' biscuit (sponge finger) which adds an extra 1 syn.  Still at only 3 syns per 'trifle' it's not that bad! 

Chocolate sprinkles will set you back 1 syn per teaspoon and I just don't think they are worth it!  I'd rather have a cherry!

You can also add fruit into the bottom of the glass with the jelly (like mandarin or banana etc) but I don't like the consistency of the jellied fruit which is why I don't do it.  But if it floats ya' boat - go ahead!