I find my kitchen very therapeutic for me. I could just walk in, look through my fridge, grab a couple of ingredients here and there, and whip up something quick and easy for everyone to enjoy. And that’s exactly how these berry trifles came about.
With some fresh berries and yogurt, I decided to make these super easy trifles with some leftover angel cake I had lying around. They come together so quickly, and if you’re in a bit of a time crunch, you can even use store-bought angel cake. And the presentation is just gorgeous, leading your guests to believe that you spent hours and hours on these ten-minute indulgent dessert cups!
Yields 4 trifles
2 cups Stonyfield Greek Yogurt
2 cups diced angel cake
2 cups strawberries, quartered
1 cup blueberries
Using 3-4 wine glasses, pour the yogurt into each glass, layering with the angel cake, strawberries and blueberries.
Thanks to Clean Plate Club member Chung-Ah Rhee of Damn Delicious for stopping by to share her love of cooking and this delicious recipe!