Instructions: 1. Reserving a few fruits for decoration, place the remaining soft fruit in a saucepan and simmer gently for 5-10 minutes until soft and the juices start to run.

2. Remove the pan from the heat, add a little sweetener to taste. Set aside.

3. Cut each bread slice into narrow strips and use to line the base of a 1.2 litre (2 pint) serving bowl, ensuring that there are no gaps between the slices. Top with fruit and juices.

4. Make up the jelly with the water, following the instructions on the packet. Pour over the fruit mixture and chill for 4 hours or until set.

5. Whip the cream and pipe around the set jelly. Decorate with the reserved fruit in the centre.

NOTES : A sugar free version of a popular recipe served in the form of a trifle.

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