Summer Berry
Trifles
Serves 4
Points per
serving: 2½
120g strawberries,
sliced
120g
raspberries
120g
blueberries
150ml
unsweetened orange juice
2 tbsp medium
sherry
6 sponge
fingers, broken in half
300ml low fat
ready to serve custard
4 tbsp greek
style 0% fat yogurt
mint leaves
to decorate
Reserve a few
slices of strawberry, raspberries & blueberries for decoration. Mix
the remainder
Mix the
orange juice and sherry in a shallow bowl. Dip each sponge finger in the
mixture, placing 3 halves into the base of each of 4 serving glasses.
Spoon an equal amount of fruit over each then top with custard.
Spoon 1 tbsp
yogurt over each one and decorate with the reserved fruit and mint leaves.
