Lemon Pistachio Trifles

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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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