Topsy Turvy Blackcurrant Cheescake Trifles

Serves	4 to 6
Prep time	15 minutes
Cook time	5 minutes
Total time	20 minutes
Allergy	Milk
Dietary	Gluten Free, Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen Burns-Booth

These little Topsy Turvy Blackcurrant Cheescake Trifles are easy to make, gluten-free, vegetarian and will appeal to all the family; use any seasonal fruit you have to hand, such as gooseberries, raspberries or strawberries, or a mixture of soft fruit.

Ingredients

50g to 75g Nature's Path Gluten Free Cereal Flakes
250g frozen or fresh blackcurrants
2 tablespoons icing sugar
250g soft cream cheese
100ml thick cream
whipped cream (to serve)
edible flowers (to serve)
fresh mint leaves (to serve)

Note

Directions

Step 1	Cook the blackcurrants in a little water with the icing sugar until they are just soft; set to one side to cool.
Step 2	When you are ready to served the desserts, take 4 to 6 small glass bowls, and roughly crush half of the cereal flakes, before scattering them into the bottom of the bowls.
Step 3	Mix the cream cheese and cream together to loosen it, and then add 1 to 2 tablespoons of the cooked blackcurrants to the mixture, gently mix until it has ripples of the fruit through it.
Step 4	Spoon some of the cooked blackcurrants over the cereal flakes, then add a dollop of the cream cheese mixture, repeat the layers until all of the cereal flakes, blackcurrants (keep a few back for decorating) and cream cheese mixture is finished.
Step 5	Spoon or squirt some whipped cream on top, add the remaining blackcurrants and decorate with some fresh mint leaves and some edible flowers - I used borage flowers. Serve immediately. Can be made in one large bowl instead of individual bowls.