FRUIT SALAD TRIFLE

FRUIT SALAD TRIFLE

EjazNews

As this recipe makes two halves of sponge and only one is needed for the trifle, the other half can be frozen for use on a subsequent occasion.

Ingredients:
Apple juice 6 tbs.
Apricot or banana juice (optional)
Apples 2 (crisp eating ones) but (cored and chopped but not skinned)
Banana 1 (large sliced)
Oranges 2 (peeled, segmented and roughly chopped)
Pineapple half (diced)
Dates 50g/2oz (chopped)
Hazelnuts 50g/2oz 100g/4oz
Whipping Cream 100g/4oz
Yogurt Grapes (halved and de-seeded)

Method:
Place one of the sponge pieces into a trifle bowl and saturate with the apple juice. Leave for half an hour. Add the juice, fruits and nuts, making sure they are equally distributed through the bowl.
Whip the cream until stiff and fold in the yogurt.
Spread over the trifle. With the back of a fork, trace from the rim of the bowl into the center, making a lined effect. Chill before serving.

Serving Idea:
Serve decorated with orange segments, pineapple cubes or other seasonal fruits, Banana flavoured apricots with coconut cream.

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