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Blueberry Yoghurt Trifle

Yields1 Serving

classic everyday yoghurt with a blueberry coulis

 2 plain sponge cake rounds
 1 lemon, juiced
 2 cups Greek yoghurt
 2 punnets fresh blueberries
 ¼ cup coconut sugar
 ½ cup water
 Almond flakes, toasted, to garnish
 Mint leaves, to garnish
1

To make the coulis, add the blueberries, water and coconut sugar into a saucepan on low heat for five to ten minutes. Stir until the blueberries become more like a jam consistency. Allow to cool.

2

In a large glass bowl break up 1 sponge cake round to make a base to the trifle. Squeeze half the lemon juice over it to infuse.

3

Add a layer of yoghurt onto the sponge, followed by a layer of coulis.

4

Repeat the layering process with the sponge, lemon juice, yoghurt, coulis and top with toasted flaked almonds and mint.

5

Refrigerate for half an hour before serving.

Courtesy of Good Chef Bad Chef
Recipe by: Rosie

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