Individual blueberry and lemon trifles
Full of fresh blueberries and zesty lemon flavours, this twist on a traditional trifle keeps this pudding low in potassium and phosphate.
Chef
Ingredients
1 lemon
480g blueberries, fresh
40g caster sugar
100g lemon sponge cake
300g whipping cream
120g lemon curd
Method
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Step 1
To juice the lemon, cut it in half and place a sieve over a bowl. Use a fork or tongs to squeeze the juice from the lemon. The sieve will catch the lemon seeds and pulp, and let the juice drain through.
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Step 2
Save 12-18 blueberries to decorate your trifles then place the rest in a saucepan with the sugar and the lemon juice. Cook over a gentle heat for 5 minutes until the sugar has dissolved and the berries start to release their juice. Remove from the heat and allow to cool.
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Step 3
Cut the sponge cake into small, even sized cubes and place into 6 small, individual glasses or pudding dishes.
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Step 4
When the blueberries have cooled, divide them between the glasses. Spoon the blueberries on top of the sponge cake and drizzle over any remaining juice.
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Step 5
Pour the cream into a separate bowl and whisk until it forms stiff peaks. Gently fold the lemon curd through the cream until evenly swirled through the cream.
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Step 6
Top each trifle evenly with a spoonful of the lemon curd cream. Scatter the reserved blueberries on top. Chill in the fridge for an hour and serve.
Food facts
Lemon curd, sugar, cake and blueberries are all sources of carbohydrate in this dish and the value has been provided for those who have been trained in insulin adjustment.
As we have replaced some of the ingredients traditionally found in a trifle recipe and used more blueberries, which are a low potassium berry, this is a low potassium pudding choice.
Cream is relatively low in phosphate and we have not used custard in this trifle, which helps to keep the overall phosphate content low. If you have been prescribed a phosphate binder, ensure you take them with this dish.
Use a gluten-free sponge cake.
Use a dairy-free cream alternative and a vegan sponge cake.
If you want to reduce the amount of fat you eat, consider swapping the cream for a low-fat crรจme fraiche. To reduce the sugar, you could reduce the lemon curd and add some lemon zest to flavour the cream. You could also try omitting the sugar from the blueberries.
This pudding is best eaten the same day, but it can be stored in the fridge and used within two days.
Try adding a splash of limoncello to the sponges for extra flavour.