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Raspberry Mango Crumble Trifle

Get a healthy and easy Christmas feast sorted with the help of New Idea’s Sugar-Free Christmas – on sale now! - by Team New Idea
  • 03 Nov 2017
Raspberry Mango Crumble Trifle
Prep: 35 Minutes - Cook: 10 Minutes - Serves 8
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Impress your family and friends this Christmas with this healthy and easy dessert!  Lose weight without sacrificing taste with more delicious recipes from New Idea’s Sugar-Free Christmas!  Available for just $9.99 at selected newsagents and supermarkets, or online.

sugarfree

Ingredients

  • 9g sachet raspberry low sugar jelly crystals
  • 1 cup frozen raspberries, thawed
  • 1 tblsp Natvia
  • 1 mango, peeled, sliced
  • 12 sugar-free vanilla biscuits (85g)
  • ¼ cup shredded coconut
  • 1 tsp finely grated lemon rind
  • Whipped cream, extra mango slices, fresh raspberries and fresh passionfruit pulp, to decorate

VANILLA CUSTARD

  • 4 egg yolks
  • ¹∕³ cup Natvia Natvia
  • 1 tsp vanilla bean paste
  • 2 tblsps cornflour
  • 2 cups milk
  • 300ml tub thickened cream

Method

  1. Place jelly crystals in a large heatproof jug. Prepare according to packet directions. Cool.

    2. Combine thawed raspberries and Natvia in a small bowl. Coarsely mash. Spread over base of a large glass serving bowl (12-cup capacity). Pour jelly over raspberries. Refrigerate for 3 hours, or until set.

    3. Meanwhile, make custard. Whisk egg yolks, Natvia, vanilla and cornflour in a large bowl until smooth and creamy. Heat milk in a saucepan until hot (do not boil). Gradually add hot milk to egg mixture, whisking constantly.

    4. Return mixture to same pan. Cook over a medium heat, stirring constantly until custard thickens. Transfer to a heatproof bowl. Cover surface with plastic wrap. Stand for 15 minutes. Refrigerate until cold.

    5. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold through custard.

    6. Arrange mango slices over jelly layer in glass bowl. Pour over custard. Cover. Refrigerate for 6 hours, or overnight.

    7. Process biscuits, coconut and rind in a food processor until coarsely crushed.

    8. To serve, sprinkle biscuit mixture over custard. Decorate with dollops of whipped cream, extra mango slices, raspberries and passionfruit pulp.

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