Prep Time – 15 minutes, plus chilling
Cooking Time – 10 minutes
55g (2oz) good quality, crustless, white bread (see Cook’s tips)
140g (5oz) frozen mixed summer fruits, plus a few extra to decorate
Pared zest and juice of 1 large orange
100ml (3½ fl oz) skimmed milk, plus 2 tbsp
30g (7 level tsp) low fat custard powder
125g (4½ oz) fat free, thick set yogurt, such as Greek yogurt or skyr (fat-free Icelandic-style strained yogurt)
1. Cut the bread into small cubes and divide between two serving glasses.
2. Put the frozen fruit in a small saucepan with the orange zest and half the juice, about 50ml (2fl oz). Bubble gently, without stirring too much, until the fruit is soft. Cool a little, remove the zest, then divide the mixture between the two glasses. Press down lightly to push the juice into the bread.
3. Put the remaining orange juice into a measuring jug and make up to 100ml (3½ fl oz) with water. Add 100ml (3½ fl oz) skimmed milk.
4. Blend the custard powder to a smooth paste with a little of the liquid then mix both in a small saucepan. Slowly bring to the boil, then simmer, stirring all the time, for 2-3 minutes until thickened.
5. Cool the custard a little before spooning all but 3tbsp over the fruit mixture. Leave to cool completely.
6. Beat the reserved custard into the yoghurt with 2tbsp of skimmed milk and spoon on top of the custard. Chill for at least 30 minutes before serving.
7. Serve decorated with a few extra frozen fruits.
Using bread instead of cake in the base may seem strange but works really well – the bread soaks up the sweet juices of the fruits. Use a good quality bread, I used ciabatta.
To get ahead, make the trifles to the end of step 5 then cover and chill. Finish up to 2 hours before serving.
Per Portion / Percentage of GDA
Saturated Fat – 0.6g – 3%