Individual Cherry-Blueberry Trifles

Easy as can be, these layered cherry-blueberry trifles are a simple make-ahead dessert. We like to use fresh fruit when in season, but frozen (thawed) fruit is delicious and easy.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Individual Cherry-Blueberry Trifles

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    Ingredients

    1 1/4 cups halved pitted fresh cherries, or thawed and drained frozen cherries 16 ladyfingers, (see Note)
    1 1/4 cups fresh blueberries, or thawed and drained frozen blueberries 1 cup nonfat vanilla Greek yogurt, (see Note)
    1 tablespoon light brown sugar 4 tablespoons toasted sliced almonds, (see Tip)

    directions

    Prep: 15 min Total: More than 60 min
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    • 1

      Toss cherries, blueberries and brown sugar in a medium bowl. Layer 2 ladyfingers, about 1/4 cup fruit mixture and 2 tablespoons yogurt in four 10- to 12-ounce tumblers or similar-size glasses. Repeat with another layer of ladyfingers, fruit and yogurt. Refrigerate for at least 1 hour or up to 1 day. Top each serving with 1 tablespoon almonds just before serving.

    notes

    Notes: For this recipe, we recommend using ladyfingers with a soft, sponge-cake texture found in the in-store bakery of most supermarkets. The crunchy Italian ladyfingers (sometimes found near specialty cookies) are too big to fit into individual serving dishes and won’t soften as well.

    Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

    Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

    nutritional information

    Calories:
    236
    Fiber:
    3 g
    Fat:
    4 g
    Saturated Fat:
    0 g
    Carbohydrates:
    44 g
    Protein:
    9 g
    Sodium:
    30 mg
    Monounsaturated Fat:
    2 g
    Exchanges:
    1 fruit, 2 carbohydrates (other), 1 fat
    Cholesterol:
    14 g
    Carbohydrate Servings:
    3
    Potassium:
    183 mg
    Added Sugars:
    20 g
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