I call this easy red, white, and blue trifle an "assembly recipe," because very little cooking is involved. Fresh fruit, yogurt, and berry syrup are layered in a clear bowl for a beautiful presentation. Layer in as much fruit as your bowl will hold, for a refreshing and easy summer dessert.
Ingredients
- 1 angel food cake
- 32 ounces vanilla yogurt , divided
- 1 pint strawberries
- 0.75 cups strawberry preserves
- 1 tablespoon water
- 2 cups blueberries , rinsed and dried
- 0.75 cups blueberry preserves
- strawberries
Instructions
-
1
Place a layer of angel food cake pieces in the bottom of a small trifle dish or pretty cut glass bowl. Spread a thin layer of yogurt over cake layer.
-
2
Add a single layer of sliced strawberries. Place strawberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves liquefy, 1 to 2 minutes. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of strawberry syrup over strawberry layer.
-
3
Add another single layer of cake pieces, and spread with yogurt. Sprinkle with blueberries.
-
4
Place blueberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves have melted, about 1 minute. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of blueberry syrup over blueberries.
-
5
Add another layer of cake pieces; spread with yogurt, add a layer of strawberries, and drizzle with strawberry syrup. Add a layer of cake; spread with yogurt, sprinkle with blueberries, and drizzle with blueberry syrup. Spread with a final layer of yogurt.
-
6
Garnish with fresh strawberry slices, whole berries, and blueberries, and drizzle with any remaining syrup.
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7
Cover and refrigerate until ready to serve. Store leftovers, covered, in the refrigerator.
Nutrition Facts
Per serving
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