Cherry-Blueberry Trifles

By July 15, 2010Uncategorized

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1 1/4 cups halved pitted fresh cherries

1 cup fresh blueberries

1 tablespoon light brown sugar

16 ladyfingers

1 cup nonfat vanilla Greek yogurt

4 tablespoons toasted sliced almonds

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.

From EatingWell, May/June 2010.


Author Terra

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