Triathlon Trifle
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Serves: 2 - 3 (makes 1 small - medium trifle)
Prep: 1 hour
Cook: 20 minutes
Ingredients
Swimming Layer (blue jelly)
2 teaspoon Gelatine
150 mls boiling hot water
3 drops Blue Dye
1 tablespoon Natvia
1 tablespoon Lemon Juice
Cream
200 mls thickened cream
1 tablespoon Natvia
2 tablespoon almond meal
Cycling oats
60 g rolled oats (½ cup)
1 teaspoon vanilla essence
1 tablespoon Natvia
80 g butter, melted
Method
- combine the gelatine with boiling hot water and whisk to combine. Add the other ingredients and continue to whisk until dissolved. Pour into your trifle dish, cover and refrigerate for 1 hour or until set
- preheat the oven to 180C. Combine the ingredients for the oats layer in a bowl and stir until thoroughly combined. Spread onto a baking dish and bake for 10 minutes, toss and bake for a further 5-8 minutes until golden. Remove form the oven and leave to cool completely.
- Beat the cream in a bowl with the remaining ingredients until stiff peaks form.
- Layer the cream on top of the jelly. Sprinkle over the almond meal. Cover with the oats mixture
| Carb | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.3g | 5.6g | 26.3g | 1210 | 289 | 100g |
