Lose It! — November 01, 2017

• 3 tbsp pomegranate juice


• 2 cups water


• 2 tbsp gelatine powder
  sprinkled over ¼ cup
  water


• 3 egg yolks


• 1 x 400ml tin coconut
  milk


• 2 tbsp arrowroot powder
  dissolved in^1 / 3 cup water


• pinch of stevia powder


• 70g low-carb rusks,
  crumbled


• 1 cup cream, whipped

1. Pour the pomegranate
   juice and water into a small
   pot. Add the sponged
   gelatine, bring it to a simmer
   and stir until the gelatine
   dissolves. Pour the liquid

into a small container and

chill it until it has set, then

cut it into cubes.

2. Whisk the egg yolks and
   coconut milk. Transfer this
   to a pot over a low heat
   and add the arrowroot and
   stevia. Cook the custard
   gently until it thickens, then
   remove it from the heat and
   let it cool.


3. To assemble: Divide
   rusks between four serving
   glasses, top this with some
   of the jelly cubes, then some
   of the custard and, finally,
   some of the whipped cream.
   Add another layer of jelly,
   custard, and cream.


4. To serve: Serve the
   trifles chilled.

INDIVIDUAL TRIFLES

MAKES 4

per serving

fat 46g

carbs 15g

protein 11g

NOT:

Traditional

XVMÀI

sound advice