Strawberry Trifle With Yogurt Food

STRAWBERRY YOGURT TRIFLE

Steps:

• Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.

STRAWBERRY TRIFLE

Steps:

• Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth.
• To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately.
• Nutrition Info Per Serving.
• Calories: 1167.
• Total Fat: 61 grams.
• Saturated Fat: 20 grams.
• Total Carbohydrate: 137 grams.
• Sugars: 99 grams.
• Protein: 28 grams.
• Sodium: 532 milligrams.
• Cholesterol: 71 milligrams.
• Fiber: 6 grams.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

STRAWBERRY TRIFLE WITH YOGURT :)

Steps:

• Layer ingredients into trifle dish.

STRAWBERRY YOGURT TRIFLE

Steps:

• Place cakes cubes in a 2-quart bowl.
• Combine the yogurt and 3/4 cup whipped topping; spoon over the cake.
• Top with strawberries and remaining whipped topping.
• Sprinkle with coconut.

STRAWBERRY TRIFLE

Steps:

• Cut the cake vertically into halves.
• Slice the cake into fingers.
• Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
• Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
• Repeat layers and sprinkle with almonds.
• Garnish with whole strawberries, if desired.
• Refrigerate for atleast 2 hours.
• For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
• Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.

STRAWBERRY ANGEL-FOOD TRIFLE

Steps:

• Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
• Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY ANGEL TRIFLE

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.

STRAWBERRY CREAM TRIFLE

Steps:

• Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
• Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
• Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
• To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
• To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.

STRAWBERRY YOGURT TRIFLE

Steps:

• Place cake cubes in a 2-qt. bowl.
• Combine the yogurt and 3/4 cup whipped topping; spoon over the cake.
• Top with the strawberries and remaining whipped topping. Sprinkle with coconut.