Lemon Blueberry Greek Yogurt Trifle
Lemon Blueberry Greek Yogurt Trifle, a quick and easy no-bake dessert!
- 3 cups 2% plain Greek yogurt
- 3/4 cup lemon curd
- 1 angel food cake 12 oz., cubed
- For Blueberry Sauce:
- 2 cups frozen blueberries
- Juice from 1 lemon
- 1/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 teaspoon corn starch
Using a hand-held mixer, mix together greek yogurt and lemon curd until well combined. Set aside.
To make the blueberry sauce, mix together the blueberries, lemon juice, ⅓ cup sugar in a small sauce pan over medium heat. In a small bowl, mix together corn starch with a tablespoon of water. Once blueberry sauce starts to bubble, add watered down cornstarch. Stir until sauce start to thicken, remove from heat and let cool.
To assemble trifle: Start by placing a layer of cubed angle food cake on the bottom of a trifle dish. Spread an even layer of Greek yogurt/lemon curd mixture on top of cake. Drizzle a portion of the cooled blueberry sauce on top of yogurt. Repeat until all ingredients are used.
Serving: 1g | Calories: 343kcal | Carbohydrates: 64g | Protein: 12g | Fat: 4g | Fiber: 1g | Sugar: 54g