Norman
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Individual Cherry-Blueberry Trifles

4 servings

Active Time:15 minutes

Total Time:1 1/4 hours

Ingredients

  • 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)

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Top with almonds just before serving.
  • 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.
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Blueberries, Cherries,

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