A delicious and simple recipe for Low Carb Trifle
2 cups nut meal/flour
4 tbsp dessicated coconut
3 tbsp xylitol
1 tbsp baking powder
1/4 cup milk
1/4 cup cream
6 tbsp melted butter
1 tsp vanilla extract
2 Packets Simply delish NATURAL strawberry jelly (Available at dischem and other retailers)
500 – 800g fresh strawberries, sliced.
1 or 2 cups cream, whipped
1 Ultramel Zero Custard (1 Liter container)
Fresh cherries for garnish. (Optional)
1 or 2 blocks 85% dark chocolate grated or chopped for garnish. (Optional)
Pecan halves for garnish. (Optional)
Whisk wet ingredients and dry ingredients in seperate bowls.
Add wet to dry ingredients and mix with a whisk or fork.
Pour into a large rectangular brownie pan instead of cupcakes.
Bake for 20 – 25 minutes and then cut it into sponge fingers.
To make the trifle:
Pack 1 layer of sponge fingers at the bottom of your serving dish. Add 800 ml boiling water to your 2 packets of jelly, stir until dissolved and allow to cool just for 5 minutes. Pour some of the lukewarm jelly over the sponge layer. The jelly will set upon cooling so you need work quickly at building all the layers.
Add one layer of berries on the jelly, followed by a layer of custard. Repeat layers until you have used all your ingredients and then top with whipped cream and garnish this little show stopper however your creative juices leads you to.
Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.