Name: Tutti-Fruitti Clear Whey Trifle | Jelly Belly - MYPROTEIN™
Yield: Serves 1
Ingredients: 100 g low fat yoghurt; 1 sachet gelatine; 2 scoops Tutti-Fruitti Clear Whey; 2 strawberries; 1 Birthday Cake Layered Bar; 400 ml water

Emily Wilcock

Content Executive2 years ago

A garden party isn’t complete without a trifle.

The recipe team have really gone to town with this recipe. Just when you’d think we're out of Clear Whey recipes, they pull it out of the bag with a Clear Whey trifle.

Interesting fact: “Trifle” is derived from the French word “trufe”, meaning “of little importance”. In other words, don’t worry too much about neatness. This recipe is easy to put together. A few layers of delish Clear Whey jelly, fruit, Layered Bar pieces, and yoghurt. Sign me up.

Servings: Serves 1

Ingredients

100 g low fat yoghurt
1 sachet gelatine
2 scoops Tutti-Fruitti Clear Whey
2 strawberries
1 Birthday Cake Layered Bar
400 ml water

Instructions

1.

Mix 1 sachet of gelatine with 2 scoops of Clear Whey and 400ml water, and heat until the gelatine “blooms”.

2.

Pour half the jelly mixture into a glass and chill until set.

3.

Slice the strawberries and cut the Layered Bar into small pieces.

4.

Place the Layered Bar pieces and sliced strawberries on top of the jelly.

5.

Then add the other half of the jelly on top of the fruit and Layered Bar layer. This jelly should be partially set so it doesn’t run into the other layers.

6.

Chill for 2-3 hours until the jelly is completely set.

7.

Finally, add the yoghurt layer, decorate, and enjoy.

Nutritional info per serving:

Calories	392
Total Fat	9g
Total Carbohydrates	25g
Protein	49g

Enjoy this recipe? FIND MORE FROM JELLY BELLY HERE:

Emily Wilcock

Content Executive

After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.