Ingredients

• 9 portion sponge finger, (boudoir biscuits)
• 410 g fruit cocktail, in juice
• 4 tablespoon sherry, medium
• 100 g grapes, seedless and halved
• 1 medium banana(s), sliced
• 425 g low-fat ready to serve custard
• 6 tablespoon canned spray cream
• 1 sprig fresh mint, for decoration

Instructions

• Arrange sponge fingers in a trifle dish, or for individual servings, into 6 glasses (1½ fingers per glass). Strain juice from the fruit cocktail into a jug, stir in sherry and pour over sponge fingers. Let it soak in.
  
  
• Reserve some grapes for decoration. Mix remaining grapes and banana with fruit cocktail. Spoon into the trifle dish or glasses.
  
  
• Pour custard over the fruit. Cover with clingfilm and chill until required.
  
  
• Decorate the trifle with spray cream, grapes and mint leaves. Serve at once.

Chef Tips

• To renovate this satisfying trifle, we reduced the amount of cream traditionally used. We also used low fat custard that still has a good thickness, but at a fraction of the POINTS value.