Slimming World Mulled Wine Trifle

Mulled Wine Trifle

Slimming World's mulled wine trifle has a generous layer of low-fat custard, heaps of mixed berries and red wine for flavour, making a festive treat to make for Christmas Day

Ingredients

8 sheets of leaf gelatine11.5g sachet of sugar-free raspberry jelly crystals1cm piece root ginger, peeled and grated1 cinnamon stick1 star anise2 cloves6 cardamom pods100ml red wine1 tsp sweetenergrated zest of 1 orange400g mixed berries, thawed if frozen400g low fat custard from a can or carton500g fat free natural fromage frais1 tsp vanilla bean extract1 level tsp edible gold and silver decoration

Method

Put the gelatine sheets into a bowl of cold water and leave for 10-12 minutes or until softened.Meanwhile, stir the jelly crystals into 400ml of boiling water and set aside.Place a saucepan over a low heat and add the ginger, cinnamon stick, star anise, cloves, cardamom pods, red wine, sweetener and orange zest. Heat until hot but not boiling.Squeeze the excess water out of the gelatine sheets and put the sheets into a large bowl.Strain the wine mixture through a sieve onto the gelatine sheets then add the jelly mixture, stir well and leave to cool.Put the fruit into a large glass serving bowl and pour in enough of the cooled jelly mixture to come about two-thirds of the way up the side, leaving room for the custard and fromage frais (you can use any leftover jelly mixture to make individual jellies). Chill overnight.Spoon the custard over the jelly, then whisk together the fromage frais and vanilla and spoon on top. Scatter over the edible decorations to serve.