5 ml/1 tsp lemon juice
400 g/14 oz/1 large can of blackberry and apple pie filling
4 trifle sponges
30 ml/2 tbsp apple juice
300 ml vanilla yoghurt
Demerara or light brown sugar, for
Stir the lemon juice into the pie
filling. Spoon half the mixture into the base of four glass dishes.
Crumble the trifle sponges and mix with the apple juice. Spoon over
the blackberry and apple. Top with the remaining pie filling. Spoon
the yoghurt over and sprinkle with sugar. Chill until ready to serve.