Name: Blueberry trifle
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 teaspoon vanilla extract; 2 tablespoon icing (confectioners') sugar; 1 1/2 cup (420g) skim-milk yoghurt; 4 small_piece jam rollettes, sliced thinly; 1/3 cup (80ml) orange juice; 240 gram (7½ ounces) blueberries; 1 tablespoon finely grated orange rind

Blueberry trifle

Blueberries are a powerhouse antioxidant and may help lower cholesterol.

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Serves 4

Cook

20M

Ingredients

1 teaspoon vanilla extract

2 tablespoon icing (confectioners') sugar

1 1/2 cup (420g) skim-milk yoghurt

4 small_piece jam rollettes, sliced thinly

1/3 cup (80ml) orange juice

240 gram (7½ ounces) blueberries

1 tablespoon finely grated orange rind

Method

1.Combine extract, sugar and yoghurt in a small bowl.

2.Divide jam slices between four ¾-cup (180ml) glasses; drizzle each with 1 tablespoon of the orange juice. Divide half the blueberries equally among glasses, then top with equal amounts of yoghurt mixture. Refrigerate trifle for 30 minutes or until cold.

3.Just before serving, sprinkle trifles with remaining berries and the rind.

Trifles can be made a day ahead and kept, covered, in the refrigerator. The trifles can be eaten as soon as they are made, but they are at their best when served chilled.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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