BERRY AND YOGHURT TRIFLE

Recipe and imagery by Spoonful Of Sisters (@spoonfulofsisters)


BERRY AND YOGHURT TRIFLE

SERVES: 4

DIFFICULTY


INGREDIENTS

1 handful of frozen strawberries
1 handful of frozen raspberries
1 handful of frozen blueberries
1/2 cup sugar
1 teaspoon of cornflour
1/2 cup cream
1 tub (900g) of Procal Dairies Authentic Greek Yoghurt
1 packet of finger biscuits
2 tbsp. orange liqueur (optional)
Extra fresh mixed berries to decorate

METHOD

1. In a medium saucepan over medium heat, whisk together frozen raspberries, blueberries and strawberries with a 1/4 cup of sugar and the cornflour. Boil until thickened (about 1 to 2 minutes), then transfer to a medium bowl and refrigerate until cool (about 20 minutes).
2. In a medium bowl, whip cream to stiff peaks and set aside.
4. In a separate large bowl, combine yoghurt and remaining 1/4 cup sugar.
5. Fold in whipped cream together with the yoghurt and sugar.
6. Break finger biscuits in pieces and place a handful in a wine glass or trifle dish.
7. Drizzle 1 tablespoon of liqueur (if using) on to finger biscuits and dollop with yoghurt and cream mixture. Next, add a spoonful of the cooked mixed berries over the yoghurt mixture, and add a few fresh berries on top of that.
8. Add another layer of biscuits, liqueur, yoghurt mixture, cooked berries and fresh berries.
8. Refrigerate until chilled (about 2 hours) before serving.

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