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“This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation. The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate rind from 1 orange to make 2 teaspoons Set aside. Juice oranges to make 2/3 cup. In heavy-bottomed saucepan, combine orange juice, sugar, and beaten eggs. Cook over med. heat, stirring, until mixture is thickened and bubbly. Remove from heat and gradually stir in butter until melted; stir in rind. Scrape into bowl; cover with plastic wrap directly on surface. Let cool to room temp.; refrigerate for up to 2 days.
  2. In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.; drain yogurt for at least 2 hours.
  3. To Assemble:
  4. Fold yogurt into orange custard.
  5. Toss berries with maple syrup.
  6. In an 8 cup trifle or glass bowl, layer one-third of the cake cubes, one-third of the berry mixture and one-third of the yogurt mixture. Repeat layers twice, ending with the yogurt mixture. Smooth top and garnish with berries and mint leaves (to be removed before serving).

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