Strawberry and orange trifle


Prep 15 mins | Serves 4

4 jam sponge mini rolls, cut into 1cm-thick slices
2 medium Navel oranges, peeled, all pith removed and chopped
150g tub raspberry jelly*
1 cup reduced fat vanilla custard or yoghurt
250g strawberries, hulled and finely chopped

*Ready-made jelly is available in the chilled cabinet in supermarkets

STEP 1: Arrange sliced jam rolls in 4 serving glasses, gently pressing down to form a base.

STEP 2: Top with oranges, small scoops of jelly, custard or yoghurt and strawberries. Serve immediately or cover with plastic wrap and chill in the fridge until ready to serve.