Strawberry Trifle

READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium sponge cake (either homemade or bought, a packet mix does fine for this recipe)
  • 1
    packet topping mix or 1 packet whipping cream
  • 2
    (6 ounce) boxes non-fat strawberry yogurt
  • 1
    package strawberry, sliced
  • 3
    kiwi fruits, sliced
  • 14
    cup toasted slivered almonds
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DIRECTIONS

  • Cut the cake vertically into halves.
  • Slice the cake into fingers.
  • Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
  • Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
  • Repeat layers and sprinkle with almonds.
  • Garnish with whole strawberries, if desired.
  • Refrigerate for atleast 2 hours.
  • For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
  • Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.
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