Ginger-spiced berry trifles recipe

28 ratings Rate
  • Serves 6
  • 20 mins to prepare
  • 393 calories / serving
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Put the frozen fruit in a saucepan with a quarter of the chopped stem ginger and 2 tbsp syrup from the jar. Heat through until the berries are warm, then set aside.

Meanwhile, stir half the remaining ginger into the fromage frais with a further 2 tbsp ginger syrup. Divide the cookies between 6 serving glasses or cups. Top with a little fruit, a little fromage frais and a little custard, then repeat until all of the ingredients have been used up, finishing with a fruit layer. Drizzle with the remaining ginger syrup and sprinkle with the remaining stem ginger and the almonds.

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  • Ingredients

  • 200g (7oz) frozen black forest fruits
  • 200g (7oz) frozen raspberries
  • 5 pieces stem ginger in syrup, drained and chopped
  • 6tbsp syrup from stem ginger jar
  • 300g (10oz) low-fat fromage frais
  • 200g (7oz) Finest Stem Ginger Cookies, broken up
  • 300g (10oz) Finest Cornish Custard
  • 2tbsp toasted flaked almonds
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  • Energy 1651kj 393kcal 20%
  • Fat 17.7g 25%
  • Saturates 9.1g 46%
  • Sugars 37.2g 41%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 51g Protein 8.3g Fibre 3.5g


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