Vanilla Yogurt and Berry Trifle

Name: Vanilla Yogurt and Berry Trifle
Prep time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 2 (10-ounce) packages frozen strawberries, thawed, strained, and juice reserved; 1 (12-ounce) package frozen raspberries, thawed, strained, and juice reserved; 1 1/3 c. confectioners' sugar; 1 1/2 tsp. cornstarch; 3/4 c. heavy cream; 3 (16-ounce) containers nonfat vanilla Greek yogurt, such as Chobani; 40 ladyfingers; 2 tbsp. orange liqueur such as Cointreau (optional); 1 (16-ounce) package frozen blueberries, thawed and drained

By Cheryl SlocumPublished: Nov 4, 2010

2 Ratings

Jump to recipe

Aimee Herring

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

35 mins

Cal/Serv:

401

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Ingredients

2 (10-ounce) packages frozen strawberries, thawed, strained, and juice reserved
1 (12-ounce) package frozen raspberries, thawed, strained, and juice reserved
1 1/3 cups confectioners' sugar
1 1/2 tsp. cornstarch
3/4 cup heavy cream
3 (16-ounce) containers nonfat vanilla Greek yogurt, such as Chobani
40 ladyfingers
2 Tbsp. orange liqueur such as Cointreau (optional)
1 (16-ounce) package frozen blueberries, thawed and drained

Directions

1. Step 1In a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.
2. Step 2Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.
3. Step 3Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.