Everyone loves a good trifle, I know I do…but are you looking for a trifle that is a little more healthy than most? This one is for you! It uses fresh berries and Greek yogurt to create a refreshing summer treat that you can eat on it’s own (with some freshly made lemonade or iced tea) or as the final course of a festive meal!
You save calories by using plain Greek yogurt, instead of whipped cream and/or pudding, and it also uses a minimal amount of sugar in its components than most desserts. It takes no time to make and you can make it the day before so all the flavors come together better. So if you want a lighter trifle recipe give this a try!
I use plain Greek yogurt but if you prefer you can use regular plain yogurt, I just like that extra punch of protein you get from Greek as well as the taste. I also use store bought pound cake from the bakery section but if it’s easy for you to make your own from scratch or mix then those work well too.
You will need:
1 butter or vanilla pound cake (about 12 oz)
1 pint fresh blueberries
1 pound fresh strawberries
2 cups plain Greek yogurt
1/4 cup granulated sugar plus 1/2 tablespoons
Zest of one lemon (about 1 tablespoon), divided
Juice of one lemon
2 teaspoons vanilla extract
6 tablespoons of seedless strawberry or mixed berry jam or preserves
2 tablespoons water or orange liqueur
Steps:
Cut the pound cake into rectangular pieces (about 3 by 2 by 1 inch), set aside.
Wash your blueberries and strawberries and pat dry with a paper towel and then air dry until you are ready to use.
Take the steams off of all but 5 of the cleaned strawberries and slice them, leaving the 5 with the stems whole, and put the sliced ones in a container with 1/2 tablespoon of sugar, stir, and allow to macerate, set aside.
Take your yogurt and add the 1/4 cup of sugar, all but 1 teaspoon of the lemon zest, and all the juice, and vanilla extract and whisk well until smooth and incorporated, set aside.
Place the jam, 2 tablespoons of water, or liqueur, and 1 teaspoon of lemon zest into a small pot on low heat and mix well. Heat until it is melted, do not boil, take off heat when liquified. Now you are ready to assemble!
Place a thin layer of melted jam on the bottom of your trifle bowl then lay a layer of pound cake to the bottom. Alternatively, you can dip the pound cake into the jam on each side then lay into the bowl.
Next, add a layer of the macerated strawberries (about 1/3 of them) followed by a little less than 1/4 of the yogurt mixture (spread evenly), you want to have a little more left for the top layer of yogurt.
After that first layer then you continue with cake, jam, fresh fruit, yogurt layers. You can layer it however you like but here was my pattern from start to finish…jam, cake, strawberries, yogurt, cake, jam, blueberries, yogurt, cake, jam, strawberries, yogurt, cake, jam, blueberries and rest of macerated strawberries, and lastly yogurt. Make sure you also leave about 20 blueberries for garnish.
Smooth the last layer of yogurt on top and decorate with whole strawberries and blueberries.
Cover with plastic wrap and store in refrigerator for at least 6 hours, overnight is better. In a pinch, even a couple hours is great!
Kali Orexi!
Greek Lemon Yogurt & Berry Trifle
Try this healthier version of a trifle that uses creamy Greek yogurt and fresh berries to create a refreshing and light dessert.
6tablespoonsof seedless strawberry or mixed berry jam or preserves
2tablespoonswater or orange liqueur
Instructions
Cut the pound cake into rectangular pieces (about 3 by 2 by 1 inch), set aside.
Wash your blueberries and strawberries and pat dry with a paper towel and then air dry until you are ready to use.
Take the steams off of all but 5 of the cleaned strawberries and slice them, leaving the 5 with the stems whole, and put the sliced ones in a container with 1/2 tablespoon of sugar, stir, and allow to macerate, set aside.
Take your yogurt and add the 1/4 cup of sugar, all but 1 teaspoon of the lemon zest, and all the juice, and vanilla extract and whisk well until smooth and incorporated, set aside.
Place the jam, 2 tablespoons of water, or liqueur, and 1 teaspoon of lemon zest into a small pot on low heat and mix well. Heat until it is melted, do not boil, take off heat when liquified. Now you are ready to assemble!
Place a thin layer of melted jam on the bottom of your trifle bowl then lay a layer of pound cake to the bottom. Alternatively, you can dip the pound cake into the jam on each side then lay into the bowl.
Next, add a layer of the macerated strawberries (about 1/3 of them) followed by a little less than 1/4 of the yogurt mixture (spread evenly), you want to have a little more left for the top layer of yogurt.
After that first layer then you continue with cake, jam, fresh fruit, yogurt layers. You can layer it however you like but here was my pattern from start to finish…jam, cake, strawberries, yogurt, cake, jam, blueberries, yogurt, cake, jam, strawberries, yogurt, cake, jam, blueberries and rest of macerated strawberries, and lastly yogurt. Make sure you also leave about 20 blueberries for garnish.
Smooth the last layer of yogurt on top and decorate with whole strawberries and blueberries.
Cover with plastic wrap and store in refrigerator for at least 6 hours, overnight is better. In a pinch, even a couple hours is great!
