Name: Raspberry Mango Crumble Trifle
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
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

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.

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

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.

New Idea team