Raspberry Trifle


  • 1 tbsp. custard powder (not instant custard)
  • 1 tbsp. sugar 
  • ½ pint rice milk (not suitable to children under 5 or pregnant women). 
  • Small pot of Hartley’s Raspberry Jelly (not ‘sugar free’ versions – check the NSPKU guidance if unsure).
  • Heavenly Whipped Cream (Tesco)

Serve with fresh raspberries.


  • Mix the custard powder and sugar together with 1 tbsp. milk to make a paste. Then gradually add the remaining milk. Microwave for 3 minutes, stirring half way through. Remove from microwave and stir for 1 minute to thicken.
  • Break up the jelly and place at the bottom of a shallow glass. 
  • Top with the custard, and then squirt on the whipped cream. 


1 person.

Nutritional information per serving

Calories: 372 kcal

Phe: This recipe does not need to be counted as exchanges.

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