Bakewell trifles recipe These light and flavorful trifles are crafted with carefully chosen ingredients to create a satisfying, yet health-conscious, culinary experience. From the airy almond-infused sponge to the luscious layers of sugar-free jelly, quark-infused custard, and fat-free, no-added sugar cherry yogurt, Follow our simple steps to create this culinary masterpiece, and savor the guilt-free pleasure of a Bakewell trifle reimagined for a healthier lifestyle. About Time: Prep Time: 15 mins Cook Time: 35 mins plus 1 hour cooling and chilling Total Time: 50 mins plus 1 hour cooling and chilling Yield: Serves 4 Slimming World: 5½ Syns per serving Ingredients: 2: medium eggs 1 level tsp: sweetener granules 2 level tbsp: self-raising flour 1 tsp: almond extract 1 level tbsp: raspberry jam 10: fresh cherries, halved and pitted (or raspberries can be used as an alternative) 11.5g: sachet sugar-free raspberry jelly crystals 4 tbsp: plain quark 250g: low-fat custard 160g: pot fat-free, no-added sugar cherry yogurt 10g: flaked almonds, toasted, for decoration Instructions: Preheat your oven to 180°C/fan 160°C/gas 4. In a bowl placed over a pan of boiling water, whisk together the eggs and sweetener using an electric hand whisk for approximately 5 minutes, or until the eggs have tripled in volume. Remove the bowl from the heat and sift the flour over the mixture. Gently fold the flour and almond extract into the mixture using a metal spoon and a figure-of-eight motion. Spoon the batter into a small non-stick loaf tin and bake for 10-12 minutes or until golden. Allow it to cool in the tin. Cut the sponge lengthwise, spread it with raspberry jam, and then cut it into small cubes. Arrange the cubes in four tall glasses and distribute the halved cherries among them. Prepare the jelly by dissolving the sugar-free raspberry jelly crystals in 300ml boiling water. Set it aside to cool to room temperature without allowing it to set. Pour the cooled jelly into the glasses and chill for 1 hour or until fully set. Once the jelly has set, mix the quark into the custard and spoon the custard over the jelly. Top with the cherry yogurt and garnish with cherries. Sprinkle toasted flaked almonds evenly over the trifles before serving. Tips: Achieve the desired light and fluffy texture for the sponge by whisking the eggs and sweetener over a pan of boiling water until they triple in volume. This step is crucial for the overall success of the trifle. When incorporating the flour and almond extract into the egg mixture, use a metal spoon and a figure-of-eight motion to fold gently. This ensures that the air created during whisking is retained, resulting in a soft and airy sponge. When spreading the raspberry jam on the sponge and arranging the cubes in glasses, ensure an even distribution of flavors by spreading the jam uniformly and placing cherries (or raspberries) evenly throughout the layers. Allow the dissolved sugar-free raspberry jelly to cool to room temperature before pouring it over the sponge cubes. This prevents premature setting and ensures a smooth and well-incorporated layer. Patience is key during the chilling phase. Let the trifles set in the refrigerator for at least 1 hour after assembling to allow the layers to firm up and the flavors to meld for a cohesive and delightful result. Toast the flaked almonds just before serving to maintain their crunchiness. Sprinkle them evenly over the trifles for a final touch that adds both visual appeal and a delightful nutty flavor. Feel free to personalize the recipe by experimenting with different fruits or adjusting the sweetness level to suit your taste preferences. The versatility of this recipe allows for creative adaptations while maintaining its slimming qualities.

Bakewell trifles recipe

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Ingredients:

  • 2: medium eggs
  • 1 level tsp: sweetener granules
  • 2 level tbsp: self-raising flour
  • 1 tsp: almond extract
  • 1 level tbsp: raspberry jam
  • 10: fresh cherries, halved and pitted (or raspberries can be used as an alternative)
  • 11.5g: sachet sugar-free raspberry jelly crystals
  • 4 tbsp: plain quark
  • 250g: low-fat custard
  • 160g: pot fat-free, no-added sugar cherry yogurt
  • 10g: flaked almonds, toasted, for decoration

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