Lemon Blueberry Greek Yogurt Trifle, a quick and easy no-bake dessert!
Author Begin Within Nutrition
3cups2% plain Greek yogurt
1angel food cake12 oz., cubed
For Blueberry Sauce:
Juice from 1 lemon
1/2teaspoonpure vanilla extract
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.