Banana Yogurt Trifles Food

ANGEL FOOD CAKE AND BERRY TRIFLE

Steps:

• Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
• Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
• Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
• Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

BAILEYS BANANA TRIFLES

Steps:

• Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.

BANANA TRIFLE

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

BANANA TRIFLE

Steps:

• Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
• Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
• Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
• Bake the cake according to package directions. Pan doesn't matter.
• Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
• Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
• Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
• Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
• If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.

YOGURT AND GRANOLA TRIFLE

Steps:

• In a small trifle bowl, layer the fruit, granola and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for fifteen minutes or up to a few hours, and then serve either for dessert or for breakfast.;
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely.
• Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.

TRIPLE BERRY BANANA YOGURT SMOOTHIE

Steps:

• Add all ingredients to blender and puree until smooth. Pour into glasses and serve immediately.

EASY BANANA CREAM TRIFLE

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers. Store covered in refrigerator.