Strawberry Trifle

This is by no means a simple recipe, but well worth it for the extremely low syn value.

Serves 4-6

1 syn for the entire dessert on Extra Easy

½ tub quark

½ tsp baking powder

4 eggs, separated

1 tsp vanilla essence

4 tbsp sweetener

½ pkt Sainsbury's frozen Fruit Toppers

1 sachet sugar free orange flavoured jelly crystals

2 eggs

1 tub fat free plain yogurt

2 tbsp sweetener

1 sachet gelatine

500g fresh strawberries

Mix together the egg yolks, baking powder, sweetener, vanilla essence and the quark, using an electric whisk. In a separate clean bowl, using a clean whisk, whip the egg whites until firm. Carefully fold the yokes into the whites. Line a Swiss Roll tin with baking paper and pour in the mixture. Bake at 180°C for 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Remove from oven and leave to cool. Cut the cake into small pieces and line the bottom of a serving bowl.

Make up the orange jelly with 200ml boiling water according to the instructions. Add the mixed fruit, still frozen, then top up with cold water to 500ml. Stir well and pour over the cake. Leave in the fridge for two hours to set (or 10-15 minutes in the freezer).

Meanwhile, make the custard by whipping the eggs with the sweetener. Place in the top of a double saucepan over gently simmering water, and stir until the custard has thickened, being careful not to 'cook' the mixture as the egg will scramble. Allow to cool slightly, then add the yogurt. Sprinkle the gelatine on 200ml boiling water, cool slightly and add the custard. Leave to cool completely.

Once the orange jelly has set, pour the custard over the top. Leave for a further couple of hours in the fridge to set. Once it is all set, top with the hulled strawberries and serve.