Rainbow Yogurt Trifle Cups Recipe

Rainbow Yogurt Trifle

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Enjoy a rainbow of fruity flavors in this tasty trifle dessert! Tweet this Bring kids to the kitchen to help with assembly.

Watch how it's made.

Ingredients

Graham Cracker Crust
9 whole graham cracker sheets (yields about 1½ cups graham cracker crumbs)
¼ teaspoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon honey

Orange Yogurt
¾ cup orange pieces, segmented and membranes roughly peeled
¾ cup plain reduced-fat Greek yogurt

Blackberry Yogurt
¾ cup blackberries
¾ cup plain reduced-fat Greek yogurt
½ teaspoon lemon juice
½ teaspoon honey

Strawberry Yogurt
½ cup strawberries, halved
¾ cup plain reduced-fat Greek yogurt

Chopped Fruit
1 whole kiwi, peeled and diced
1¼ cup small strawberries, diced
1 cup oranges, peeled and cut into ¼-inch pieces
¾ cup blackberries

Directions

Graham Cracker Crust

  1. Loosely break graham crackers apart and place into food processor bowl. Pulse crackers until they become a uniform powder.
  2. Add vanilla extract, coconut oil and honey; pulse until all ingredients are evenly incorporated. The texture will be slightly moist, and ingredients will stick together slightly when pressed.
  3. Pour the graham cracker crust mixture into a separate bowl and set aside.

Orange Yogurt

  1. Rinse and dry the food processor bowl.
  2. Peel one large orange; roughly peel the membrane from about six segments (or the equivalent of ¾ cup).
  3. Cut segments into thirds, and place them into the food processor.
  4. Pulse until the mixture is relatively smooth (like a slurry), but not pureed; it’s OK if there are small chunks of orange.
  5. Add yogurt and pulse just until combined. Do not over-mix.
  6. Pour the mixture into a separate bowl and place in the freezer for 20-30 minutes to create a thicker consistency.

Blackberry Yogurt

  1. Rinse and dry the food processor bowl.
  2. Measure out ¾ cup of blackberries and gently wash them.
  3. Place blackberries into the food processor and pulse until the mixture is relatively smooth (like a slurry), but not pureed.
  4. Add lemon juice, honey and yogurt to the slurry; pulse until combined.
  5. Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.

Strawberry Yogurt

  1. Rinse and dry the food processor bowl.
  2. Rinse ½ cup strawberries, de-stem and cut them in halves.
  3. Place into the food processor and pulse until the pieces resemble small chunks (like a salsa).
  4. Add yogurt and pulse until combined.
  5. Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.

Chopped Fruit

  1. Wash all fruit under cool water.
  2. Peel kiwi and cut off hard ends; dice and place in a bowl and set aside.
  3. De-stem and dice strawberries; measure out 1 ¼ cup, place in a bowl and set aside.
  4. Peel 6-8 orange segments and cut each segment into ¼-inch pieces; measure out 1 cup, place in a bowl and set aside.
  5. Cut blackberries in half; measure out ¾ cup, place in a bowl and set aside.

Assembly

  • For one 8-ounce cup, begin by putting 2 tablespoons of graham cracker crust into the cup. Level the crust with the back of a spoon and pat down to create a more solid base.
  • Spoon a little less than ¼ cup of the orange yogurt over the graham cracker crust. Smooth layer evenly.
  • Place ¼ cup diced strawberries over the orange yogurt.
  • Add 2 tablespoons of the graham cracker crust and pat down gently.
  • Add a little less than ¼ cup of the blackberry yogurt and smooth layer evenly.
  • Place 3 tablespoons of orange segments on top of the yogurt. Be sure they are visible on the outside of the cup!
  • Add 2 tablespoons of graham cracker crust and pat down gently.
  • Add a little less than ¼ cup of strawberry yogurt and smooth evenly.
  • Sprinkle 1 tablespoon of kiwi and 1 tablespoon blackberries on top.
  • Eat immediately or chill and enjoy later!

Cooking Tip

  • The longer cheesecake cups are able to chill in the refrigerator, the thicker the yogurt will be and the better the layers will stay separated.
  • You may mix and match fruit and yogurt layers or try different fruits altogether. Some good combinations may be blueberry, raspberry and strawberry, or pomegranate, peach and pear!
  • Make a gluten-free version of the crust by substituting pitted dates and almonds for graham crackers. 
  • Be gentle when patting down the layers, as the crust is prone to sticking to the yogurt layer.

Nutrition Information

Serving size: 8 ounces
Serves 4

Calories: 385; Total fat: 10g; Sat. fat: 5g; Chol.: 8mg; Sodium: 223mg; Carb.: 62g; Fiber 8g; Sugars: 37g; Protein 15g

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