This is a moderate low fat banana recipe. It's only worth 3 WW points, and it serves 6.
The low fat banana and pineapple trifle is very easy to prepare, and the ingredients are not difficult to get.
I like having this dish in summer. However, being the banana-fan that I am, I can have it just about any time!
I rank low fat banana recipes high in my arsenal of secret Weapons of Weight Reduction that I use whenever I'm feeling hungry for no-no food. ;-)
The thing with bananas is that they are a perfect natural convenience food which provides good taste, sustained energy (low GI), fibre, minerals, and vitamins.
If you're interested in finding out more about the nutritional characteristics of my favourite fruit, you should check out my article Why Going Bananas May Be Good For You
6 tsp low joule peach jam
6 trifle sponge cakes
1 x 425 g can of diced pineapple in fruit juice (not syrup!)
2 Tbsp brandy imitation essence
12.5 g (1/2 oz) sugar free jelly crystals
300 ml (1 1/4 cups) low fat ready-made custard, cold.
300 ml (1 1/4 cups) low fat fromage frais
This is what you do:
Spread the jam on the sponge cakes and cut into fingers. Put the in a large serving glass bowl.
Drain the diced pineapple, and set aside the juice (don't throw it away!)
Next, mix the juice and brandy essence, and pour the mixture over the sponge cakes.
Then, peel the bananas and slice them. Take the diced pineapple and banana slices over the sponge cakes.
Now dissolve the jelly crystals in 1 1/4 cups of boiling water, and combine it with another 2 1/2 cups of cold water. Let it cool down.
Pour the jelly liquid onto the fruit and chuck it into the fridge to chill it till set.
Now mix together the cold custard and fromage frais, and spread the mixture over the fruit and jelly.
Put it back into the fridge, ready for the time to serve it (after a low fat dinner?).
Source: The Book of Light Desserts