Most fruits work really well in this trifle, tinned or fresh, but not pineapple as the jelly will not set.

Serves 6

250g Tin of Peach Slices in Juice drained and Chopped

175g Tin of Mandarin oranges in Juice (Reserve Juice for Jelly)

1×11.5g Sachet of Sugar Free Jelly Crystals

400g Chilled Low-Fat Custard

300g Fat Free Natural Fromage Frais

200g Reduced Fat Crème Fraiche

1Tsp Vanilla Extract

1 Level Tbsp of Cherry Liqueur

2 Level Tbsp of Granulated Sweetener

Zest of One Orange

20g of Flaked Almonds Toasted

Method

Make the Jelly with initially 300ml of boiling water and add the jelly crystals, stir until dissolved then add the juice from the mandarins and make up to 500ml with any extra boiling water.

Once mixed pour mixture into large glass bowl and place in fridge and chill for 4 to 5 hours or until set.

When set pour custard evenly over the jelly.

Whisk together the fromage frais, crème fraiche, vanilla extract, cherry liqueur, granulated sweetener and the orange zest until smooth.

Spoon over the custard in an even layer.

Scatter the top with the toasted almonds ready to serve.