Recipe

Blueberry trifle

Blueberries are a powerhouse antioxidant and may help lower cholesterol.

  • 20 mins cooking
  • Serves 4
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Ingredients

Blueberry trifle
  • 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

Blueberry trifle
  • 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.

Notes

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.

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