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Individual Cherry-Blueberry Trifles

WebMD Recipe from

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.

This Recipe Is:
Prep: 15 minutes | Total Time: 1 1/4 hours
  • 1 1/4   cups
    halved pitted fresh cherries, or thawed and drained frozen cherries
  • 1 1/4   cups
    fresh blueberries, or thawed and drained frozen blueberries
  • 1   tablespoon
    light brown sugar
  • 16  
    ladyfingers, (see Note)
  • 1   cup
    nonfat vanilla Greek yogurt, (see Note)
  • 4   tablespoons
    toasted sliced almonds, (see Tip)
  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: 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

Makes: 4 servings
  • Calories236
  • Fat4 g
    • Saturated fat0 g
  • Cholesterol14 mg
  • Carbohydrates44 g
    • Dietary fiber3 g
  • Protein9 g
  • Sodium30 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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