Trifle
Sweet jelly with fresh raspberries, real custard and real cream, this trifle is a treat to follow your Christmas Day dinner!
Traditional trifle can be quite carb heavy with cake slices or sponge fingers, high sugar fruits, jelly which contains sugar, alcohol and custard made with flour. In this recipe I have tweaked the ingredients so that it is very GD friendly and can be eaten safely without the worry of spiking blood glucose levels.
I’ve skipped the cake or sponge as I don’t think they’re needed, replaced the regular jelly with sugar free jelly, opted for lower sugar berries instead of other fruit, made custard from scratch which does not contain any flour and topped with real cream to help the pairing of any carbs in the fruit.
Ingredients
For the jelly
- 1 pack sugar free jelly crystals
- 150 grams fresh raspberries
For the custard
- 300 ml double cream
- 3 large egg yolks
- 1 tsp vanilla extract
- xylitol or erythritol sweetener to taste
For the topping
- 300 ml double cream (or sugar free spray cream)
- 2 tbsp flaked almonds (optional)
- 2 chunks 70% dark chocolate (optional) grated
Instructions
For the jelly
- Make up the sugar free jelly as directed on the packet and pour into glasses/ramekins
- Place 3 raspberries in each glass into the jelly
- Put the jellies into the fridge to chill and set
For the custard
- Add the cream and vanilla extract to a saucepan
- Whisk the egg yolks together in a bowl and set aside
- On a low heat, bring the cream to a gentle simmer. The cream should only be just simmering and not boiling or this will cause the eggs to scramble in the next step
- Carefully add the warm cream to the eggs very slowly in small amounts, whisking with a balloon whisk constantly. Continue mixing until all the cream is added and the mixture goes golden yellow and smooth
- Return the mixture to the saucepan and continue whisking on a very low heat until thickened. The custard should be thick enough to coat the back of a spoon. Add sweetener to taste then set aside to cool
To layer the trifle
- To whip cream, pour double cream into a bowl and simple whisk briskly until it comes together and thickens enough to hold shape (do not over-whip or it may split!)
- Pour a layer of custard over the set jelly, then top with whipped cream or no added sugar spray cream (If using spray cream it is best to do this just before serving otherwise the cream may melt by the time you serve)
- Top with flaked almonds, a few berries and/or some grated dark chocolate (I also used some small sprigs of fresh mint on some of mine and some sugar free sprinkles)
Notes
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.Nutrition
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used
