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Blueberry Trifle

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  • Serves: 8
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Easy
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Blueberry Trifle

Like many traditional British desserts, trifles aren’t known for being particularly healthy, but this updated version helps redress this balance whilst still retaining that show stopper quality.


  • 1 tsp vanilla extract
  • 170g Total Sweet Xylitol
  • 180g Margarine, block
  • 130g self-raising flour
  • 3 medium eggs at room temperature
  • 150g frozen blueberries defrosted
  • 15g Total Sweet Xylitol
  • 70g custard powder
  • 60g Total Sweet Xylitol
  • 600mls milk
  • 2 tsp vanilla extract
  • 350g fromage frais (add 10g of Total Sweet Xylitol for extra sweetness if needed)
  • 50g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
  • 100g defrosted blueberries

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  • Pre heat the oven to 200oC, 180oC fan, gas mark 6.
  • Line a 32cm x 24cm Swiss roll tray with baking parchment.
  • Place the margarine, Total Sweet and vanilla into a mixing bowl.
  • Beat for 4-5 minutes in a machine, occasionally scrape down the sides and beater to ensure a nice even mix.
  • Once creamy, add 2 tbsp. flour (as Total Sweet is granular, you need to add flour to ensure the egg binds) and beat well.
  • Next add the eggs and beat until creamy, then add the flour and beat together for 15 seconds or so, do not overbeat.
  • Spread evenly into the lined Swiss roll tray.
  • Bake for 15 minutes until risen and springy.
  • Meanwhile, break the blueberries and the 15g Total Sweet with a fork so you have a rough puree.
  • Once the sponge is cooked, remove and cool, then turn out the sponge and peel away the parchment, cut in half, across the shortest side.
  • Spread over the blueberry puree and top with the second piece of sponge, press down lightly.
  • Cut into 2cm pieces and place half into a deep bowl or small bowls.
  • To make the custard place the powder into a bowl and add 3-4 tbsp. of milk and mix well. Boil the rest of the milk and as its just boiling whisk in the powder and milk. The custard will thicken straight away.
  • Remove from the heat add the 60g Total Sweet and vanilla and mix well.
  • Pour half the custard over the sponge in the bowl, then add the rest of the sponge, finally add the rest of the custard, then cool and chill well.
  • Lightly whip the fromage frais and add the 10g Total Sweet and vanilla.
  • Spoon over the chilled custard, then top with grated low sugar dark chocolate, more defrosted blueberries and serve.

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