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Trifle In A Jiffy

 
One serving costs about $4.57 One serving costs about $4.57

$4.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,gluten free lunch,main course,main dish,dinner English,British,Scottish,Eastern European,European
spoonacular Score:73%

Spoonacular Score: 73%

 

The recipe Trifle In A Jiffy could satisfy your Scottish craving in about 45 minutes. For $4.57 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This dessert has 1793 calories, 26g of protein, and 131g of fat per serving. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free diet. A mixture of strawberries, custard powder, a packet of cottee's jelly- as, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Jiffy” Cornbread Mix, Jiffy Casserole, and Jiffy Cobbler for similar recipes.

Ingredients

Servings:
300 ml
300 ml cream
cream
3 Tbsps
3 Tbsps custard powder
custard powder
1 packet
1 packet jelly
jelly
500 ml
500 ml milk
milk
some
some strawberries
strawberries
2 Tbsps
2 Tbsps sugar
sugar
2 Tbsps
2 Tbsps sweet sugar
sweet sugar
300 ml cream
300 ml
cream
3 Tbsps custard powder
3 Tbsps
custard powder
1 packet jelly
1 packet
jelly
500 ml milk
500 ml
milk
some strawberries
some
strawberries
2 Tbsps sugar
2 Tbsps
sugar
2 Tbsps sweet sugar
2 Tbsps
sweet sugar

Equipment

sauce pan
sauce pan
whisk
whisk
stove
stove
sauce pan
sauce pan
whisk
whisk
stove
stove


Instructions

  1. Mix jelly as per packet instruction
  2. Place cut up fruits in a glass and pour the jelly
  3. Refrigerate
  4. For the custard layer~Mix custard powder with 1/4 of milk and stir into a smooth mixture...
  5. Pour the remainder of the milk into a saucepan, follow by the custard mix. Place on the stove on low heat...
  6. Keep on whisking to avoid having a lumpy custard.
  7. Custard will slowly thickened...
  8. Spoon the custard onto the jelly layer and back into the refrigerator
  9. For the cream layer ~using electric beater, beat the cream and sugar until peak

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.57
Ingredient
300 milliliters cream
3 tablespoons custard powder
1 packet jelly
500 milliliters milk
some strawberries
2 tablespoons sugar
2 tablespoons sweet sugar
Price
$1.63
$0.79
$0.12
$0.68
$1.29
$0.03
$0.03
$4.57

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1792 Calories
25g Protein
130g Total Fat
137g Carbs
33% Health Score
Limit These
Calories
1792
90%

Fat
130g
201%

  Saturated Fat
79g
496%

Carbohydrates
137g
46%

  Sugar
87g
97%

Cholesterol
575mg
192%

Sodium
460mg
20%

Get Enough Of These
Protein
25g
52%

Vitamin A
5333IU
107%

Vitamin C
87mg
107%

Calcium
887mg
89%

Vitamin B2
1mg
83%

Phosphorus
790mg
79%

Vitamin D
8µg
57%

Vitamin B12
3µg
55%

Selenium
28µg
41%

Potassium
1356mg
39%

Vitamin B5
3mg
38%

Manganese
0.6mg
30%

Magnesium
110mg
28%

Vitamin B1
0.4mg
26%

Vitamin E
3mg
26%

Folate
86µg
22%

Zinc
3mg
21%

Vitamin B6
0.42mg
21%

Vitamin K
14µg
14%

Copper
0.25mg
12%

Fiber
3g
12%

Iron
1mg
10%

Vitamin B3
1mg
6%

covered percent of daily need

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