Peach Melba Triffle
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Serves 6
Prep time 30 min + 2 hours refrigeration
INGREDIENTS
1. Dissolve jelly in 2 cups of boiling water. Stir in cup cold water and leave to cool.
2. Divide the sponge between the glasses. Add a mix of raspberries, blueberries and nectarines.
3. Once jelly is cooled pour over fruit and leave to set.
4. Make custard by placing 1 cup of milk and vanilla in pan and heat until hot. Mix remaining milk with custard powder and sugar to make a paste. Pour hot milk over the paste. Mix and return to pan, stirring over a gentle heat until thickened. Leave to cool.
5. Spoon cooled custard over set jelly. Leave to chill. Serve with berries
Prep time 30 min + 2 hours refrigeration
INGREDIENTS
- 2 sachets Weight Watchers jelly flavoir of choice ( I use orange or mango )
- 6 sponge fingers, broken into pieces
- 3/4 cup raspberries
- 1/2cup blueberries
- 1 peach or nectarine, sliced
- 1 ⅓ cup skim milk
- 2 teaspoon vanilla essence
- 4 teaspoons custard powder
- 1 tablespoon sugar
- To decorate
- fresh Berries of choice
1. Dissolve jelly in 2 cups of boiling water. Stir in cup cold water and leave to cool.
2. Divide the sponge between the glasses. Add a mix of raspberries, blueberries and nectarines.
3. Once jelly is cooled pour over fruit and leave to set.
4. Make custard by placing 1 cup of milk and vanilla in pan and heat until hot. Mix remaining milk with custard powder and sugar to make a paste. Pour hot milk over the paste. Mix and return to pan, stirring over a gentle heat until thickened. Leave to cool.
5. Spoon cooled custard over set jelly. Leave to chill. Serve with berries
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