The other day, I saw a beautiful blueberry lemon trifle come across my feed. And it got me thinking. Wouldn’t this be lovely as an easy, special breakfast with just a few healthy changes?
If you’ve never had trifle, it is a classic British dessert with layers of yummy things like sherry-soaked lady fingers, rich pastry cream, fruit and whipped cream. How good is that!
But for this Breakfast Berry Trifle, I wanted to do something a little healthier that would still be a treat. Vanilla yogurt instead of pasty cream–both for the health value and ease of preparation. And at least two kinds of fruit.
The results were absolutely delicious with a much more brilliant flavor than that breakfast staple of yogurt and fruit. A few more calories but as a once in awhile… I’m worth it!
Step by Step Directions
There is no cooking so making Breakfast Berry Trifle simply a matter of chopping and assembling. How easy is that!
Notes and Tips
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Trifle is typically made in a large, flat bottomed, high-sided footed glass bowl. Usually done as one large dessert, I went for an individual serving dessert today and luckily had some glasses that were pretty close. But any clear glass that will fit the layers (large wine, martini, etc) should work. Anchor Hocking does have really cute mini-trifle dishes for sale too…
Breakfast Berry Trifle is most attractive layered in alternating colors. The one strong recommendation I have is to top the yogurt layer with the curd, so the curd has enough of a base to show through the glass and not just dribble down through the fruit.
If you aren’t familiar with fruit curds, let me assure you they are a flavor delight–kind of like good fruit jam crossed with buttercream frosting. I make strawberry curd myself, then freeze it in half or full cup sizes to have when I need it. But the commercial curds I’ve had, usually from the UK, have been delicious and are a great option too.
I just got this special peeler to make lime curls. It’s a pretty foolproof way to make a professional looking garnish. Since I have only basic decorating skills (and shaky hands), I was very happy to add something easy to my tool chest!
Substitutions are easy for this recipe. You might change up the fruits and curd flavor based on preference or season. Use angel food instead of Pound Cake. Vanilla pudding instead of yogurt…
- 2 ounces (2 slices) of pound cake
- 1 cup vanilla Greek Yogurt
- 2/3 cup chopped strawberries
- 2/3 cup sliced kumquats
- ½ cup strawberry curd
- 1/4 cup whipped cream
- Lime curls for garnish
Chop pound cake into half inch pieces. Set aside.
Chop or slice both fruits.
In a serving glass, layer 1 slice chopped pound cake, 1/3 cup of first fruit, 1/2 cup yogurt, 1/4 cup strawberry curd, 1/3 cup of the second fruit.
Top with a dollap of whipped cream and lime curls for garnish.
Repeat with the remaining ingredients to make two individual trifles.
Using angel food cake or lady fingers instead of pound cake will reduce the calories in this
More Berry Delicious Recipes:
- Berry and Kiwi Salad with Sweet Balsamic Dressing from Sweet Beginnings
- Berry Falooda from Magical Ingredients
- Blackberry Prosecco Punch from That Recipe
- Breakfast Berry Trifle from Art of Natural Living
- Fresh Strawberry Bundt Cake from Hezzi-D’s Books and Cooks
- Easy Eggs Benedict with Asparagus
- Middle Eastern Nachos