Rhubarb ginger trifles
Serves: 6
Time to make: 30 mins , plus 2 hrs chilling
Total cost: $7.80 / $1.30 per serve
(at time of publication)
Ingredients
- 1 tablespoon gelatin
- 1 ⅓ cups boiling water
- 3 tablespoons ginger cordial syrup
- 6 sponge fingers, broken up
- 2 cups (250g) rhubarb, stewed with 2 tablespoons sugar and cooled
- 1 ½ cups low-fat plain yoghurt
- ½ cup vanilla yoghurt
- 1 tablespoon crystallised ginger, very finely chopped
- 1 teaspoon vanilla paste
- To decorate
- fresh mint
- crystallised ginger, finely chopped
- zest of lemon lemon of 1 lemon
Instructions
1 Dissolve the gelatin in boiling water. Stir in cordial and set aside to cool.
2 Place sponge in the base of the glasses. Spoon over the rhubarb. Once ginger jelly is cool, pour over the rhubarb and leave to set.
3 Mix the yoghurts, ginger and vanilla paste. Once jelly is set, spoon mix over the jelly. Chill.
4 Serve with fresh mint, lemon zest and chopped ginger.
Nutrition Info (per serve)
-
Calories 154cal
-
Kilojoules 650kJ
-
Protein 7g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 20g
-
Dietary fibre 1g
-
Sodium 70mg
-
Calcium 250mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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