Fruits of the forest trifle

Serves 8, ready in 35 minutes, plus chilling

• 14 sheets leaf gelatine

• 150ml blackcurrant no-added-sugar squash

• 400g frozen forest fruits, defrosted and drained

• 13 sponge fingers, halved

• 400g can low-fat custard

• 500g fat-free natural fromage frais

• 300g fat-free natural Greek yogurt

• 1 level tbsp sweetener granules

• Zest of ½ orange

• 100g fresh blackberries, to decorate

1 Soak 8 gelatine sheets in a bowl of cold water for 5 minutes, or until softened. Remove the gelatine and squeeze out any excess water. Pour the squash into a large measuring jug and add 400ml boiling water. Add the gelatine, stir well to dissolve, then add 400ml cold water and leave to cool.

2 Put the forest fruits into the base of a large glass bowl. Pour over the jelly mixture. Chill for 4 hours, or until set.

3 Arrange the sponge fingers vertically around the sides of the bowl and cover the top of the jelly with any that are left over. Soak the remaining gelatine sheets in a bowl of cold water for 5 minutes, or until softened. Remove the gelatine and squeeze out any excess water.

4 Put 100ml custard in a small, non-stick saucepan and place over a medium heat. Add the gelatine and stir until dissolved. Put the remaining custard and 300g fromage frais in a bowl and stir in the gelatine mixture. Spoon over the sponge fingers and chill for 1-2 hours, or until set.

5 Whisk together the remaining fromage frais, and the yogurt, sweetener and most of the orange zest. Spoon the mixture over the custard. Decorate with the remaining zest and the blackberries and divide between 8 bowls to serve.