My food mantra is to cook not only for taste, but for the sake of your health and remember that no matter what you’re cooking, it is possible to make every thing you make healthier and better for your body.
This is a YUM recipe of mine that featured in last weeks Sun Herald Newspaper. When I designed this georgeous retro trifle my first thought was fresh fruit – pick what’s in season, fresh and sweet. This time of year I love a strawberry mango or peach combo. Secondly; every trifle needs a jelly. Give the packet ones the flick and make your own by using fresh fruit puree or juice, such as oranges, apple, mango or berry.
If you’re a custard fan, make your own custard from scratch using fresh free range or organic eggs combined with a reduced fat milk, a little honey and vanilla. The store bought varieties are way too high in sugar and other additives. If you’re time poor a great custard replacement is to use creamy reduced fat natural or vanilla yoghurt or whipped ricotta that’s mixed with a little cinnamon and honey, like the filling in a traditional Sicilian Cannoli. Check out my ” HOW TO MAKE THE PERFECT CUSTARD” page for all the recipes and alternatives. This is a delicious and simple recipe you can easily make over the holiday season without adding a layer of pudding to your belly.
400 ml freshly squeezed orange juice or alternative such as berry, peach, cranberry, elderflower + apple
100 ml water
1 tablespoon honey
1 ¼ tablespoons gelatine (see note)
2 ripe peaches or 1 mango, sliced
250 g strawberries, sliced
250 g organic natural or vanilla yoghurt
250g fresh strawberries
1 teaspoon vanilla
2 fresh-pitted dates
First make your jelly by combining water, honey and gelatine into a small pot and stirring over a low heat without boiling until the gelatine dissolves. Pour and stir through freshly squeezed orange juice. Pour into a ceramic or glass dish and place in the fridge until set. Make the berry sauce by combining all the ingredients into a high-speed blender and blending until smooth. To assemble the trifles, layer the sliced strawberries and mango with the yoghurt, berry sauce and jelly. Allow to chill in the fridge before serving and enjoy
NB: For raw foodies or those who are vegan substitute gelatine for agar agar in the recipe, use my no cook custard recipe or whipped silken tofu + vanilla in place of yoghurt.
Protein: 6.3 g
Carbs: 27.4 g
Total fat: 1.3 g
Saturated: 0.7 g
Fiber: 4 g