This spring I’ve noticed flower blooms trigger my food impulses. My neighbor’s very Dr. Zeus Lion’s Tail suddenly sprouted the most amazing vibrant orange tiered flowers and I had a ripe cantaloupe. That trifle bowl wedding gift had to be used. I will warn you – this blog post is not a real recipe. This is a quick, easy assembly of foods for a pretty presentation, a healthy dessert option and happens to be delicious. I did not reinvent the wheel here – this is just a fun way to enjoy your fruit with friends and family.
You can make this yogurt fruit trifle as complicated or simple as you want. You can make your own yogurt if you like (I have and it’s not easy – even if people tell you it is!) or you can buy it. Traditionally the British trifle also has a sponge cake layer – I omitted. You can easily make this dish as a single serving in a pretty glass for one or make a large trifle as I did for the whole family. Just make sure you get some help cutting the cantaloupe or to make this a 10 minute recipe buy pre-cut 🙂
You don’t even need a real trifle bowl – any glass bowl will do. All you have to do is have ripe organic fruit and your choice of yogurt. You can choose a dairy-based yogurt or a vegan yogurt. You can use an unsweetened one or stir in a bit of honey. I splurged and bought DAIYA coconut yogurt. It doesn’t have any xanthan gum, carrageenan or other unhealthy additives but it does contain cane sugar – which I rarely ever use. There is a healthier slightly sweetened commercial yogurt called COYO I highly recommend that is only fruit juice sweetened and contains half as many sugar grams as the Daiya – but it is hard to find at some groceries. And if I had been super organized, I would have made time to go to the Mar Vista Farmer’s Market and stocked up on BLODE KUH’S absolutely perfect cashew yogurt (and their cream cheese – yum).
I hope these yogurt options are helpful and I hope you enjoy your fruit and flower blossoms this spring!
Wishes of Health & Gratitude,