For this month's party, I thought I would share a favorite holiday recipe of mine, which is served up in beautiful vintage crystal bowl that I hold dear to my heart.
This recipe also was published in the holiday issue of Shabby Lane Shops magazine
Holiday Berry Trifle
A lovely holiday dessert and good for you too!
2 10oz, packages frozen Strawberries, thawed and strained.
(Save the juice)
1 12oz package frozen raspberries thawed and strained.
(Save the juice)
1 12oz package frozen blueberries or blackberries, thawed and drained
1 ¼ cups powdered sugar
1 ½ teaspoons cornstarch
¾ cup heavy whipping cream
¼ teaspoon Almond extract (optional)
48 oz non fat or low fat Vanilla Greek yogurt (no substitutions)
(Such as Chobani or Fage)
36-40 ladyfingers
In a saucepan over medium heat, whisk together raspberry and strawberry juice with ¾ cup powdered sugar and cornstarch. Boil until thickened. Pour into a bowl and refrigerate until cool.
In a medium bowl, whip the cream to stiff. In a large bowl, combine yogurt, almond extract, and remaining sugar. Fold I whipped cream.
Place a double layer of ladyfingers at the bottom of a pretty clear glass bowl, next layer 1/3 of the yogurt mixture. Then spoon half of the berries, with a drizzle of the berry sauce.
Layer another 1/3 of the yogurt mixture, followed by a double layer of ladyfingers, remaining yogurt, and the rest of the berries. Drizzle 3-4 tablespoons of the berry sauce to finish.
Refrigerate 2 hrs before serving.
Serves 10
Variations include frozen mixed berries, vanilla instead of almond extract.
Angel food cake slices or Vanilla wafers instead of the ladyfingers.
Join us for the party! More details at the
Etsy Cottage Style BLOG
