Christmas berry trifle

Sorted out your Christmas __dessert yet? You can't go past this berry nice trifle.

• 200g (about 16) savoiardi (sponge finger biscuits)
• 2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
• 1 teaspoon rosewater essence
• 80g unsalted pistachio kernels
• 4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
• 500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
• 2 teaspoons icing sugar mixture

Energy 880kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars g
Carbohydrate Total 29.00g	Dietary Fibre 3.00g
Protein 9.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.

2. Step 2

   Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.

3. Step 3

   Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.

4. Step 4

   Spoon the fromage frais over the jelly. Top with the mixed summer fruit.

5. Step 5

   Sprinkle with pistachios and dust with icing sugar to serve.

Time plan tip: Prepare to the end of step 3 up to 1 day ahead. Place the pistachios in an airtight container. Continue to the end of step 4 up to 4 hours ahead. Cover and place in the fridge. Continue from step 5, just before serving. Tip: Rosewater essence, which is used extensively in Middle Eastern and Indian desserts, is available from the baking section of Woolworths - you'll find it near the vanilla essence.