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Blueberry Trifle

There's only a few low calorie desserts on this website because I only put up the most delicious ones that are worth the effort. And if you love trifle like me, this is one of them. It will amaze you. If you're adventurous, between the custard and yoghurt layer, you can put a layer of orange slices.
Course Dessert, Fruits
Cuisine English
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 6 sponge fingers
  • 2 tbsp lemon juice usually the amount you get from 1 lemon - buy unwaxed lemon so you can grate lemon zest on the top
  • 200 g blueberries 150g to go in the jelly sauce, 50g to decorate
  • 2 tbsp limoncello liquer optional
  • 0.5 tsp arrowroot powder
  • 1 tbsp custard powder
  • 1.5 tbsp sweetener granules like Splenda
  • 200 ml skimmed milk
  • 2-3 pots Muller Light Greek-style lemon yoghurt

Method

  1. In the bottom of a large bowl, break up each sponge finger into one third chunks.
  2. Now prepare the jelly juice.
  3. In a pan add the lemon juice.
  4. Add 1tbsp sweetener and put on very low flame. Heat gently until dissolved.
  5. Add blueberries - still gentle heat until it simmers
  6. Stir the arrowroot in 1 tsp cold water. Then add to the blueberry mixture. As soon as you add it, start stirring.
  7. After about 30 secs, the blueberry mixture should be like runny jelly. Remove from heat. Allow to cool for 2 minutes
  8. Pour evenly over the sponge bits in the bowl.
  9. Now for the custard
  10. Take 2 tbsp of milk
  11. Add the custard powder
  12. Stir in 0.5 tbsp sweetener and ensure all is dissolved.
  13. Put remainder milk on medium heat until boiling.
  14. When boiling, remove off the heat.
  15. Add custard mixture very slowly to the hot milk AND stir continuously.
  16. Return pan to heat and gradually bring to boil, stirring continuously.
  17. At some point (have some patience) the custard will thicken. At that point remove from the pan. Continue to stir. Remember to stir all the time!
  18. Allow custard to cool for 5 mins. Stirring now and then.
  19. Pour custard over the blueberry-spong mixture. Cover evenly.
  20. Let the whole thing cool 5 mins more.
  21. Top the trifle with the yoghurt.
  22. Add blueberries to top of the yoghurt.
  23. Grate lemon rind on top.
  24. Cool in refridgerator for at least a couple of hours, preferably overnight.

Recipe Notes

Prepare the night before to chill overnight.