Yogurt Fruit Trifle
Yogurt Fruit Trifle looks good, tastes good, and it's good for you. Make it with fresh fruits in season or frozen fruit in the winter.
Calories per serving: 178kcal
Ingredients
- 1 tablespoon balsamic vinegar
- 2 cups strawberries, sliced
- 1 teaspoon Sugar
- 1 cup blueberries
- 1 cantaloupe, seeded and cubed
- 2 bananas, sliced
- 2 tablespoons Lingonberry preserves
- 4 cups plain yogurt
~~ -- Garnish -- ~~
- ¼ cup Muesli
- 1 teaspoon Lingonberry preserves
- Pomegranate seeds
Instructions
- In a medium-sized bowl, pour the balsamic vinegar and add the sugar. Stir until the sugar is dissolved. Macerate the strawberries in the balsamic vinegar for at least 20 minutes.
- Get a nice trifle bowl or a large glass bowl.
- Put the fruit on the outside of the bowl, in nice layers, all except the pomegranate seeds.
- Mix the yogurt and the lingonberry preserve (save one teaspoon to put on top) together, being careful not to mix it so much that it thins.
- Pour the yogurt into the fruit.
- Top with the Muesli, and then put the pomegranate seeds on top. Put a dollop of lingonberry preserve in the middle. Serve chilled!
Notes
You can use whatever kind of yogurt you prefer; just be sure it does not have added sugar or fruit.
Scan for full nutrition info and step-by-step photos.
