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Photo of Individual mango and coconut trifles by WW

Individual mango and coconut trifles

7
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Moderate
This tropical dessert is a fun and delicious way to increase your daily servings of fruit

Ingredients

Lite jelly, prepared

1 serve(s), (1/2 9g pkt)

Apple juice no added sugar

⅓ cup(s)

Liqueur

20 ml, (coconut)

Un-iced plain sponge cake

125 g

Mango

2 medium, chopped

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (200g)

Vanilla bean extract

2 tsp

Coconut, flesh

1 tbs, flaked, toasted, to serve

Instructions

  1. Stir jelly crystals and ½ cup (125ml) boiling water in a small bowl until crystals have dissolved. Stir in ½ cup (125ml) cold water. Refrigerate for 1 hour or until cold and slightly thickened.
  2. Meanwhile, combine juice and liqueur (if using) in a small bowl. Arrange sponge in the base of four 1-cup (250ml) capacity serving glasses. Drizzle sponge with juice mixture. Top with jelly and mango.
  3. Place yoghurt and vanilla in a small bowl and stir to combine. Top mango with yoghurt mixture. Cover and refrigerate for 2 hours or until chilled. Sprinkle with coconut to serve.

Notes

TIP: To toast coconut, heat a small non-stick frying pan over medium heat. Cook coconut, shaking pan constantly, until golden.Sponge cake can be found in the bakery section of most supermarkets. You will need about ½ a sponge cake for this recipe. Remaining sponge cake can be frozen for up to 2 months.

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