What’s a classic British dinner without trifle? Mairlyn Smith uses seasonal frozen blueberries and an angel food cake to create this delicious dessert.
Blueberry trifle
Ingredients:
- 2 cups (500 mL) frozen blueberries, divided
- ¼ cup (60 mL) sugar or sweetener of your choice, divided
- 1 tbsp (15 mL) cornstarch
- ¾ cup (175 mL) cold water
- 4 oz (125 g) low fat cream cheese at room temperature
- 2 tablespoons (30 mL) frozen orange juice concentrate, thawed
- ¾ cup (175 mL) non-fat , low fat plain yogurt or 0% fat Greek style yogurt
- 1 tsp (5 mL) lemon zest
- 2 ½ cups (625 mL) angel food cake cut into ½ -inch (1 cm) cubes
Method:
Rinse blueberries well under cold running water. Let drain. Place on a paper towel to dry. Sort through and remove any stems.
Blueberry sauce: In small saucepan, combine ½ cup (125 mL) of the blueberries, 2 tablespoons (30 mL) of the sugar, all of the cornstarch and the water. Stir until cornstarch is dissolved.
Bring to a boil; stir until sauce is a clear purple color, has thickened and the berries have popped. It takes about 3- 5 minutes. Remove from the heat and add 1 cup (250 mL) of the blueberries. Stir in and set aside to cool.
Yogurt mixture: Meanwhile in small bowl beat the low fat cream cheese until smooth. Add the remaining 2 tablespoons (30 mL) sugar and the orange juice concentrate and continue beating until smooth. Gently beat in yogurt.
Wash and dry lemon. Zest, using a microplane and add to the yogurt mixture. Set aside.
Get out 6 martini glasses or any other show stopping glasses you have.
Place about ¼ cup (60 mL) of the cake cubes into the bottom of each glass; top with about 2 tbsp (30 mL) of the blueberry sauce and about 2 tablespoons (30 mL) of the yogurt mixture; repeat.
Make sure the remaining ½ cup (125 mL) blueberries are really dry. If they are still too wet roll them gently in a paper towel.
Garnish each glass with the blueberries, dividing them equally between the 6 servings. Refrigerate for at least 1 hour before serving.
Makes 6 servings
One serving made with non-fat yogurt contains:
190 Calories, 3.2 g Total fat, 2.1 g Sat Fat, 0 g Trans Fat, 302 mg Sodium, 36.1 g Carbs, 2 g Fibre, 18.1 g Sugars, 5 g Protein
Diabetes Food Choice Values Per Serving
2 ½ Carbohydrates, ½ Fat
Courtesy Marilyn Smith
Twitter: @MairlynSmith