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Introduction
Looking for a dessert that’s refreshingly light, beautifully layered, and effortlessly impressive? This Apricot Trifle with Yogurt brings sunshine to your table in every spoonful. Combining the natural sweetness of apricots with creamy yogurt and soft sponge cake, it’s a guilt-free indulgence perfect for summer gatherings, brunch spreads, or just a cozy night in. With minimal prep and maximum flavor, this trifle is a modern twist on a classic favorite.
Ingredients:
For the trifle:
1 can (15 oz) apricot halves in juice or syrup, drained and chopped (reserve 2 tbsp syrup)
1 1/2 cups Greek yogurt (plain or vanilla)
1/4 cup honey or maple syrup (adjust to taste)
1 tsp vanilla extract
1 store-bought sponge cake or 6 ladyfinger biscuits
1/2 cup granola or crushed nuts (optional for crunch)
Fresh mint leaves (for garnish)
Directions:
Prepare the Yogurt Mixture:
In a medium bowl, mix the Greek yogurt with honey and vanilla extract until smooth and slightly sweet. Set aside.
Layer the Base:
Cut the sponge cake into cubes or break the ladyfingers into pieces. Place a layer at the bottom of your trifle glasses or bowl. Drizzle lightly with reserved apricot syrup to moisten.
Add the Apricots:
Spoon a layer of chopped apricots over the cake.
Spoon the Yogurt:
Add a generous layer of the yogurt mixture over the apricots. Use a spoon or spatula to smooth it out evenly.
Repeat the Layers:
Repeat the cake, apricot, and yogurt layers until you reach the top of your dish.
Optional Crunch:
Sprinkle granola or crushed nuts over the top for added texture.
Chill and Serve:
Refrigerate for at least 1 hour to allow flavors to blend. Garnish with a mint leaf before serving.
Serving and Storage Tips:
Serving:
Serve chilled straight from the fridge. For a fancier presentation, use individual glass jars or cups to show off the beautiful layers.
Storage:
Store covered in the refrigerator for up to 2 days. The texture is best within the first 24 hours, as the cake may begin to soften further over time.
Variations:
Fruit Swap:
Substitute apricots with peaches, mangoes, or berries for a different fruit profile.
Dairy-Free:
Use coconut yogurt or almond-based yogurt for a dairy-free version.
Boozy Kick:
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