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Trifle

Brief Description

This is super healthy trifle- triple the antioxidant levels with all the berries! You can really get creative with all the layering and the toppings. For dairy free options you can use coconut yoghurt or layer the cashew cream all the way through. I also sometimes do a dairy free chocolate mousse version of blending avocados and bananas with cocoa. 

Check out my custard recipes for a custard layer too. 

Instead of layering with sponges (there are some healthy GF sponge recipes out there) but if you want a quick trifle with abit of crunch then this is super easy nut crumble works pretty well. Really high in protein and lower in carbohydrates aswell. The only real carbs are from the fruit and what is in the nuts. 
The cashew cream on the top is just fun alternative to the other trifles with cream. 

Ingredients

Trifle

Berry Trifle

Healthy Recipes

strawberries


2 cups

blueberries


2 cups

raspberries


2 cups

Greek yoghurt


4 cups

raw cashews


2 cups

Natvia/honey


1/2 cup

cinnamon


1Tb

vanilla essence


1tsp

nutmeg


1tsp

water


100mls

mixed roast nut


2 cups

coconut- fine


1 cup

Cook Time

0 hrs : 50m

Difficulty

5/10

Makes / Serves

Nutrition Facts

calories150 kcal
carbs20.00 g
sugar8.00 g
fat14.00 g
protein9.00 g

Directions

Pre prep:

Soak raw cashews in hot water for 20mins. And chop up strawberries- keep a few whole to thinly slice for the top.


Pulse in your food processor the roast nuts so that they are still relatively chunky but form a crumble. Remove and place in a mixing bowl with 1/3 cup Natvia, tsp cinnamon and finely desiccated coconut and mix well.


Layer: Put 1/2 of the Greek yoghurt at the bottom of the dish. Layer it with half the strawberries and half the blueberries. 

Then put half of the nut crumble over. 

Add the other layer of yoghurt then the layer of raspberries and rest of crumble. 

Add the cashews to the processor and blend for 1 minute then add in water, 1/2 cup Natvia, tsp cinnamon, 1/2 tsp nutmeg and blend again until pureed. Pour this over the tip and decorate with finely sliced strawberries and blueberries. 

For a chocolate version:

Blend up 1 cup smooth peanut butter with 2Tb cocoa powder, 1/3 cup Natvia and 1 cup yoghurt and blend. 


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