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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Fruit Trifle

½  cup two fruits, tinned fruit
60g butter cake (ready made), cut into 1cm cubes
30g strawberry jelly crystals
1 cup (250ml) water
30g lime jelly crystals
½ cup (125ml) pouring custard
Shaved chocolate, to garnish 


Combine stewed fruit and chopped butter cake into a small mixing bowl. Spoon half of the mixture into the bottom of 8 parfait glasses (tall glasses).

Pour strawberry jelly crystals into a small jug and combine with half of the water, stir well until all the jelly crystals are disolved. Pour jelly into the parfait glasses and chill in the refrigerator for 30 minutes.

After the strawberry jelly has set repeat the above process with green jelly and chill for another 30 minutes.

Finally pour custard over cooled jelly for a layered effect and garnish with shaved chocolate. 


Serves 8

Preparation time: 10 minutes
Chilling time: 60 minutes setting time.
Storage Suggestions: We do not suggest you store this recipe for more than 24 hours

*low fat, gluten free (check Custard), egg free, nut free and soy free

Nutritional Value per 80g Serve

Energy 333kJ/79cal
Protein 1.6g

Fat, total

     Saturated fat



Carbohydrates, total




Sodium 82mg
Fibre 0.3g
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