seasons - mixed berry trifle

[Guest guest]

a use for that jam

 

 

* Exported from MasterCook *

 

Mixed Berry Trifle

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 8 Preparation Time :0:00

Categories : 2send Autumn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces crunchy sugar-free granola

5 tablespoons sugarless mixed berry jam

1 3/4 cups raspberry or black currant juice

use sugar-free concentrate and dilute down if necessary

2 tablespoons agar-agar flakes

2 1/2 cups of creamy vanilla soya milk

2 tablespoons cornstarch

1 1/2 tablespoons natural red food coloring or beetroot juice

1 1/2 tablespoons natural raspberry flavor

1 1/2 tablespoons corn or brown rice syrup

2 1/2 cups natural goat's or soya yoghurt

11 ounces mixed berries

 

1. Mix the crunchy granola and sugar-free jam together and place in the bottom

of a trifle dish.

 

2. Heat the fruit juice in a saucepan with the agar-agar flakes and simmer until

the agar has dissolved. Pour on top of the granola mixture and leave to set.

 

3. Warm 2 Cups of the soya milk in a saucepan. In a bowl combine the remaining

soya milk and the cornflour into a smooth paste and add to the saucepan,

stirring all the time. Once thickened into a custard, take off the heat, mix in

the red food coloring and the natural raspberry flavour and add to the trifle

bowl. Leave to cool and set.

 

4. Stir the grain syrup into the yoghurt and pour over the top of the trifle;

decorate with the berries and chill.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" RECIPES FOR AUTUMN "

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Per Serving (excluding unknown items): 77 Calories; 4g Fat (43.2% calories from

fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat.

 

 

Nutr. Assoc. : 3547 0 0 0 0 0 0 0 0 0 0 0

 

 

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