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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Individual Cherry-Blueberry Trifles

    WebMD Recipe from EatingWell.com

    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:
    Ingredients
    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)
    Instructions
    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.

     

    Tip
    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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