By Anna Hopkins DessertPrint
November 26, 2018
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.
1 packet of Anna's Low Carb Vanilla Cupcake Mix
1 cup (250ml) of milk of choice (we used unsweetened almond milk)
70g melted butter
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)
1Bake the vanilla cake according to directions on the pack, however, spread mixture into a square 20cm cake tin to make a shallow cake.
2After baking, cool, refrigerate then slice into small cubes.
3To assemble the trifles, either use 10 dessert style glasses or a large glass bowl.
4Make 1 layer of cake cubes and drizzle sherry* over the top.
5Place the fresh berries, jelly and custard over this and then repeat this layering process until you have used up all the ingredients.
6Best refrigerated for a few hours to let it all soak in together!
7Top with whipped cream and decorate with berries as desired.
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