Yogurt And Granola Trifle Recipes

GRANOLA TRIFLE WITH GREEK YOGURT AND BERRIES

Steps:

• Preheat oven to 300 degrees.
• In a large bowl, combine the rolled oats, nuts, oat bran, flax seed, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt.
• In a separate large bowl, whisk together the vegetable oil, applesauce, maple syrup, honey and vanilla.
• Combine the dry ingredients with the wet ingredients. Spread onto a lightly greased baking sheet. Bake for 45 minutes, stirring every 15 minutes.
• Pour the granola in a large bowl and stir in the dried fruit. Allow it to cool.
• Spoon the granola in the bottom of a mini trifle bowl. Add a few berries and dollop yogurt on top. Repeat and top with berries.
• Enjoy!

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.

BERRY YOGURT PARFAIT BREAKFAST TRIFLE RECIPE

Steps:

• In a large bowl (with a hand mixer) or in the bowl of a stand mixer (with the whisk attachment), whip the yogurt, maple syrup and nutmeg until the yogurt is light and airy, 3 to 4 minutes.
• Using a trifle dish or large glass bowl, layer the yogurt, granola and berries starting with the yogurt and ending with the berries.
• Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

VANILLA YOGURT AND BERRY TRIFLE

Steps:

• In a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.
• Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.
• Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.

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.