Fruit Trifle (2 Ways)

Delightful Desserts!

FRESH FRUIT VANILLA TRIFLE

3 cups of fresh strawberries, rinsed, wiped dry, hulled and sliced
1 cup fresh blueberries (can use raspberries too!)
1 cup halved green or red seedless grapes
Strawberry jam
Vanilla/white cake
1 tsp vanilla
½ tsp cinnamon
3 containers of Vanilla Yogurt six ounces each
1 cup Crushed Graham Crackers
Whipped cream

Mix yogurt, vanilla and cinnamon together in a bowl and set aside. Slice strawberries and mix together with grapes and other berries in a bowl. Cube the pieces of vanilla cake. In a clear cup, layer the ingredients into the large glass in the following order; Cubed Vanilla Cake, strawberry jam, vanilla yogurt, berries and grapes. Repeat the four layers again until you reach the top of the cup and chill in the refrigerator for 30 minutes.

Seal whole Graham Crackers in a plastic bag and crush them into crumbs – You can leave some whole pieces for texture. When ready to serve the trifle, top each cup with whipped cream and then the crumbled graham crackers and then serve.

EASY 5 SPECIES TRIFLE

3 cups of fresh red and green grapes, rinsed, wiped dry, sliced  
1 cup of diced dried figs
1 cup diced dates
¼ cup apple juice
½ cup strawberry jam
Angel Food Cake
1 tsp vanilla
½ tsp cinnamon
3 containers of Vanilla Yogurt six ounces each
½ cup fresh pomegranate seeds
Whipped cream

Mix yogurt, vanilla and cinnamon together in a bowl and set aside. Cut grapes, figs and dates. Place figs and dates into a food processor with apple juice and pulse until it’s a paste. Cube the Angel Food cake. Heat strawberry jam in microwave so it’s warmed.

Layer the ingredients into the large glass as follows: Cubed Angel Food Cake, warm strawberry jam, vanilla yogurt, grapes, fig/date paste – Repeat the four layers again and chill in the refrigerator for 30 minutes. When ready to serve, top with whipped cream, pomegranates and some more of the strawberry jam and serve.