Individual Sweet Yoghurt Trifles
trifles are a simple way to make your dinner guest feel special.
Ingredients
1 trifle sponge, cut into 4cm pieces
3/4 cup Craig's 3 Berry Jam
1 tsp finely grated orange rind
1/4 cup fresh orange juice
2 tbsps sherry, optional
1 medium chip berries
500g pottle Tararua Cheesecake Filling
1 cup Naturalea plain unsweetened Yoghurt
Method
Spread the sponge pieces with the Craig’s Three Berry Jam,
arrange 2-3 pieces in the base of 6 glasses.
Combine the orange rind, juice and sherry and spoon over the
sponge in the glasses.
Divide the fresh berries between the glasses. Soften the Tararua Cheesecake Filling in a microwave-safe bowl in the microwave for 1 minute on high. Whisk until smooth, gradually beating in the Naturalea plain unsweetened yoghurt. Pour over the trifle mixture and chill to set.
Serve garnished with a few fresh berries.
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Chocolate Trifle
Diet-free zone! A decadent concoction of sponge, boysenberries and chocolate mousse.
Hint:
If you do not have Boysenberries Sweetened in Syrup, use poached or canned fruit of your choice.
Ingredients
2 cups sponge, roughly chopped
about 6 tbsps sweet sherry or orange juice
425g can Wattie's Boysenberries in Syrup
500g tub Tararua Chocolate Mousse
3/4 cup cream, whipped
Method
Divide the sponge cake between 6 serving dishes, such as glasses and press firmly into the base.
Sprinkle each with one good tablespoon of sherry or orange juice and then top each with the Wattie's Boysenberries Sweetened in Syrup.
In a large bowl using an electric beater, beat the Tararua Chocolate Mousse for 3 minutes until it lightens in colour and doubles in volume.
Spoon over the boysenberries. Top each with a little whipped cream. Refrigerate for 30 minutes before serving, garnished with grated chocolate.
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