Photography: Dean Wilmot

By Mandy Sinclair

Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Low fat, Nut free
Course: Dessert
Favourite flavours: Easy recipes

Strawberry trifle

INGREDIENTS

2 punnets strawberries, hulled, quartered
2 tablespoons icing sugar
220g tub extra light cream cheese
1 cup (250ml) low-fat pouring custard
200g sponge finger savoiardi biscuits, halved
1 cup (250ml) apple juice

METHOD

1. Place strawberries in a bowl. Add icing sugar and toss to coat. Set aside to macerate for 15 minutes.

2. Whisk together cream cheese and custard, until smooth. Pour ½ cup of custard mixture into base of six 1-cup glasses. Dip biscuits into apple juice and place upright in glasses around edges. Top with three quarters of strawberries and drizzle with juices. Finish with a dollop of custard mixture and remaining strawberries.

3. Chill for 20 minutes before serving.