Strawberry Trifle with Pimms


Serves 6

25 mins
plus chilling

376 Kcals/portion

Fat 19g (10.9g sat)
per portion

 Suitable for vegetarians


Trifle sponges 4, about 110g (4oz), broken into pieces

Strawberries 350g (12oz), sliced

Caster sugar 2 tbsp

Pimms 4 tbsp

Reduced fat custard 425g can

Double cream 200ml (7fl oz)

Low fat natural yogurt 150g (5oz)

Orange, grated rind of half

Lemon, grated rind of half

Halved strawberries and orange rind curls to decorate


1 Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.

2 Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.

3 Decorate with strawberries and citrus rind curls.

A Dairy Diary recipe

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