Tuesday, June 24, 2008
Enjoying dessert without the guilt is easy with this healthy fruit trifle that is packed full of fiber. Recipe serves 4.
3 1/2 ounces (100 g) plain sponge cake
2 x 14 ounce (450 g) cans boysenberries
1 tablespoon sweet sherry
1/4 cup custard powder
1 tablespoon caster sugar
1 1/4 cups skim milk
1/4 cup toasted muesli
1/4 cup All-Bran
1. Cut sponge cake into 4 rounds to fit bases of 4 ovenproof dish (3/4 cup capacity). Drain boysenberries, reserve 1/2 cup syrup.
2. Combine sherry and reserved syrup, pour over sponge in each dish. Divide boysenberries evenly among dishes.
3. Combine custard powder and sugar in small saucepan, gradually stir in milk. Whisk over high heat until mixture boils and thickens, reduce heat, simmer for 1 minute.
4. Spread custard evenly over berries. Sprinkle with combined muesli and All-Bran. Bake in moderate oven for about 10 minutes or until heated through.