Lemon and raspberry trifles recipe

Click to rate
(765 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 15 min

Nutrition per portion

Calories 188 kCal 9%
Fat 6g 9%
  -  Saturates 3.5g 18%
  -  of which Sugars 22g 24%
Salt 0.7g 12%
  • We earn a commission for products purchased through some links in this article.
  • This easy dessert with its delicious raspberry sauce is a fresh and fruity treat and at only 188 cals per serving, it’s a healthy pud the kids will love tucking in to


    • 250g low-fat soft cheese
    • 1 x 125 g carton low-fat vanilla yoghurt
    • 2tbsp caster sugar
    • Finely grated zest of ½ lemon
    • 1tbsp lemon juice
    • 250g fresh or defrosted frozen raspberries
    • 8 sponge fingers, broken into pieces


    • Beat the soft cheese with a wooden spoon until smooth and creamy, then stir in the yoghurt. Add 1tbsp caster sugar with the lemon zest and juice, mixing well.

    • Put half the raspberries to one side, then purée the rest with a blender or simply mash them with a fork or potato masher. Stir them into the whole raspberries and add the rest of the caster sugar.

    • Divide the sponge fingers between 4 serving glasses or ramekin dishes and spoon half the raspberry mixture on top. Now spoon the lemon mixture into the dishes and finish off with the rest of the raspberry mixture. Keep in the fridge until ready to serve.

    Top tip for making Lemon and raspberry trifles

    If you make this recipe without the sponge fingers, it’s suitable for anyone with a wheat allergy too.

    Click to rate
    (765 ratings)
    Sending your rating

    Related Recipes