Lemon Pistachio Trifles
Recipe: #35147
June 25, 2020
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (251.4 g)
- Calories 499.4
- Total Fat - 21 g
- Saturated Fat - 8.3 g
- Cholesterol - 155.8 mg
- Sodium - 1346.9 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 2.6 g
- Sugars - 30.8 g
- Protein - 24.9 g
- Calcium - 129.1 mg
- Iron - 3.5 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cut one sponge layer into 2cm cubes and divide among six dessert bowls and reserve remaining sponge for another use.
Step 2
Place yoghurt and 1/2 cup curd in a medium bowl and stir until combined and then add another 1/4 cup curd and gently stir to create a marbled effect.
Step 3
Beat cream in a small bowl of an electric mixer until soft peaks form.
Step 4
Spoon yoghurt mixture over sponge and top with whipped cream and sprinkle with chopped pistachios.
Tips & Variations
No special items needed.
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