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Summer Berry Trifle

An Aussie Christmas favourite! This Summer Berry Trifle has all the fruitiness, creaminess and soft sponge that you would expect and love in a trifle, without the 40-60g carbs per serve that traditional recipes have.

10 serves

--Cake Ingredients 1 packet of Anna's Low Carb Vanilla Cupcake Mix 1 cup (250ml) of milk of choice (we used unsweetened almond milk) 2 eggs 70g melted butter --Trifle Ingredients 1 pack of sugar free berry jelly (made according to directions on pack) 2 Punnet strawberries 1 Punnet blueberries 300mls whipped cream 400ml Custard (We used Paul's Trim Low Fat 30% less sugar vanilla custard) Sherry (optional)

Bake the vanilla cake according to directions on the pack, however, spread mixture into a square 20cm cake tin to make a shallow cake. After baking, cool, refrigerate then slice into small cubes. To assemble the trifles, either use 10 dessert style glasses or a large glass bowl. Make 1 layer of cake cubes and drizzle sherry* over the top. Place the fresh berries, jelly and custard over this and then repeat this layering process until you have used up all the ingredients. Best refrigerated for a few hours to let it all soak in together! Top with whipped cream and decorate with berries as desired.