Mixed berry trifle

1. In a medium saucepan, combine berries and half the icing sugar. Cook, stirring, for 4-5 minutes until berries have softened. Drain berries, reserving syrup. Stir half the brandy through the syrup.
   
2. Meanwhile, in a small bowl, using an electric mixer, beat cream cheese and remaining icing sugar together until smooth. Fold through orange juice and remaining brandy.
   
3. Dip biscuit slices into brandy syrup. Arrange in 4 x 1-cup capacity glasses. Top with cream cheese mixture and berries. Chill until ready to serve.

• Fresh berries can be used.
  
• Use no-fat yoghurt in place of light cream cheese for an even lighter version.

Also in the mag this week:

From the food pages

• Chicken & beetroot salad with blue cheese & hazelnuts
  
• Chorizo & sweet potato tortillas with onion, lime & coriander salad
  
• Reader recipe: Bacon & egg pie by Julie Asher, Parkenham, VIC.