Summer Berry Trifle
Whether it's a Christmas dessert or another special summer party, this recipe is a crowd-pleaser! 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.
Summer Berry Trifle
The PBCo. Team
Rated 5.0 stars by 1 users
Servings
14
Prep Time
10 minutes
Cook Time
20 minutes
Calories
250
Ingredients
-
1 pack of Low Carb Vanilla Cupcake Mix
- 1/2 cup milk of choice
- 2 eggs
- 80g melted butter
- 1 pack of sugar free berry jelly (made according to directions on pack)
- 2 Punnet strawberries
- 1 Punnet blueberries
- 300mls cream, whipped
- 400ml of Easy Keto Custard
- Sherry (optional)
Cake Ingredients
Trifle Ingredients
Directions
- 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.
Nutrition
Serving Size
163
Calories 250,
Protein
7 grams,
Fat
18.7 grams,
Saturated Fat
11 grams,
Carbs
9.5 grams,
Sugar
4.6 grams,
Sodium
74 milligrams
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