talkhealth Blog

This is my homemade modern twist on a trifle recipe. It was quick (especially if you already have sponge to hand) and easy to make. I made my sponge fresh (as I didn’t have any in the cupboard) but you can always use any type of sponge cake that needs eating. Another good tip is to freeze any cake off-cuts. As usual with my blog recipes, I’ve included the cost of making this dessert, and have analysed the recipe – see the nutritional information below. I served this trifle in a glass serving dish, and I would say it made 8 generous portions. It was the perfect addition to our family BBQ at the weekend. This dessert is a medium fat and medium sugar dish. If you wish, you could decrease the sugar and fat further by using a granulated sweetener and Elmlea Light or a reduced fat double cream.

Ingredients

• To make the sponge: 50g reduced fat spread (I used Flora light), 50g self-raising flour, 50g caster sugar, 1 egg and 1/2 teaspoon vanilla extract

• 10 amaretti biscuits

• 20ml amaretto liqueur

• 300g fresh strawberries

• Large carton (500ml) ‘light’ / ‘healthier’ custard

• 200ml lower fat double cream – I used Elmlea double cream

• 1 tablespoon cream cheese

• 2 teaspoons sugar

Method

• To make the sponge, mix caster sugar, spread / butter, flour, egg and vanilla together with an electric mixer until smooth and pale. Divide into 6 muffin cases and cook in a pre-heated oven at 180 degrees C for approx 18 minutes. Cool.

• While cakes are cooking, chop up 100g of the strawberries and heat with a little water until bubbling and strawberries are soft. This is to spread on the cakes instead of jam – to make it a little healthier!

• Slice the cooled cakes into rounds and layer the base of a glass trifle dish. Add the cooled strawberry ‘jam’ on top of the sponge cake.

• Dribble 20ml of the amaretto liqueur over the cake / jam.

• Crumble 6 of the amaretto biscuits on top, followed by a layer of sliced strawberry (using the remaining 200g strawberries)

• Add the custard on top of your layer of strawberries

• Whip the double cream, then add the cream cheese, 2 teaspoons sugar and 5ml (teaspoon) of amaretto liqueur. Add this cream mixture on top of the custard.

• Finally, crumble the remaining amaretti biscuits on top of the cream

Servings

This dessert will serve 8 adults

Cost per serving

The total cost of ingredients were just under £5 – cheaper than a shop bought dessert, and far tastier and healtier! PS I shop at Lidl!

Nutritional information

This dessert contains 245kcal, 6g protein and 13g of fat per serving. This equates to 9g fat and 15g sugar per 100g (a medium fat and medium sugar dessert).

Photo of my masterpiece

The post Strawberry and Amaretto Trifle appeared first on Expert Dietitian.

+1024

  

Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).