Recipe Diabetic-friendly trifle : Easy, Special and Delicious

Recipe Diabetic-friendly trifle : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Diabetic-friendly trifle. This Recipe Diabetic-friendly trifle : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Diabetic-friendly trifle was necessary 7h, cook 10m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Diabetic-friendly trifle

Looking for a diabetic-friendly dessert? Try our low-calorie, low-fat chocolate berry trifle!

11 Ingredients

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  9g sachet low-kilojoule raspberry jelly crystals
  
  
  


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  375g fresh strawberries, hulled, sliced, plus 125g strawberries, extra
  
  
  


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  2 tbsp fresh lemon juice
  
  
  


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  2 tbsp sugar-free maple syrup
  
  
  


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  175g savoiardi (sponge finger biscuits), broken into 2cm pieces
  
  
  


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  250g fresh raspberries
  
  
  



• Chocolate custard



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  2 tbsp unsweetened cocoa powder
  
  
  


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  1 1/2 tbsp cornflour
  
  
  


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  2 egg yolks
  
  
  


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  500ml (2 cups) skim milk
  
  
  


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  60ml (1/4 cup) sugar-free maple syrup
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Prepare the jelly following packet directions. Cover and place in the fridge for 4 hours or until set. Use a fork to roughly break up the jelly.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the custard, sift the cocoa and cornflour into a large bowl. Add the egg yolks and 60ml (1/4 cup) of the milk. Whisk until smooth. Place the remaining milk in a saucepan and heat over medium heat until simmering. Slowly add the hot milk to the egg mixture, whisking constantly, until smooth and well combined. Transfer the mixture to a clean saucepan and cook, stirring, over low heat until it thickens and coats the back of a spoon. Stir in the maple syrup. Transfer to a bowl. Cover the surface of the custard with plastic wrap. Set aside to cool, then place in the fridge for 2-3 hours or until chilled.
  
  
  


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  Step 3
  
  
  
  
  Place the sliced strawberries in a bowl with the lemon juice and maple syrup. Cover and set aside for 30 minutes to macerate.
  
  
  


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  Step 4
  
  
  
  
  To assemble the trifle, place half the sponge finger biscuits in the base of a 2L serving dish. Top with half the macerated strawberries, half the raspberries, half the custard and then half the jelly. Continue layering with the remaining biscuits, macerated strawberries, raspberries and custard. Top with the remaining jelly and the whole strawberries. Place in the fridge until ready to serve.
  
  
  

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