Serves 6
Ingredients:
- ½ swiss roll (use method described in the yule log recipe - not a bought version) (28.5g)
- Tin of mandarin oranges in juice (check the tin but about 13.5g)
- Block of sugar-free orange jelly (0g)
- No added sugar custard sachet (between 14g – 17g, check label)*
- 150ml double or whipping cream (0g)
- 80% dark chocolate (0g for the amount used in this recipe)
Method:
1. Line the bottom of a bowl with the slices of swiss roll
2. Make up a packet of orange flavoured sugar free jelly
3. Drain the juice from the can of mandarin oranges. Scatter the fruit over the sponge
4. Pour over the prepared jelly and allow to set in the fridge.
5. Make the no added sugar custard as per instructions on the pack
6. Once the jelly has set and the custard is cold, add the custard on top of the jelly, then whip the cream and spread over the custard
7. Grate a small amount of dark chocolate over the cream to decorate
*We looked at instant no added sugar custards which give you the carbohydrates per 1/3 pack made up. Depending on the brand, the carbohydrates in the made up product range from 14g – 17g carbs. Both work out at 7g carbs per portion.
If you make a plain swiss roll, then you could use a sugar free strawberry or raspberry jelly and add fresh strawberries or frozen raspberries to the trifle and decorate with same
For trifle made with custard with 14g carbs = Total carbs = 56g. 6 servings – 56 ÷ 6 = 9.3= 9g carbs per portion
For trifle made with custard with 17g carbs = Total carbs = 59g. 6 servings – 59 ÷ 6 = 9.8 = 10g carbs per portion