Zutaten für Strawberry Trifle
- Sponge Cake
- Topping Mix
- Non Fat Strawberry Yogurt
- Strawberry
- Kiwi Fruits
- Slivered Almonds
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Zubereitung von Strawberry Trifle
- Preheat oven to 350°F (175°C).
- Cut a 10-inch round sponge cake vertically into halves.
- Slice each half into 1-inch thick fingers.
- In a medium bowl, prepare the topping mix according to package directions using 1 cup of skimmed milk. Alternatively, whip 1 cup of heavy cream (or low-fat alternative) until stiff peaks form.
- Layer half of the cake fingers in a 2-quart serving bowl.
- Spread 1 cup of plain yogurt (or orange-flavored) evenly over the cake.
- Top with half of the whipped topping (about ½ cup).
- Arrange 1 cup sliced strawberries and ½ cup sliced kiwi on top of the whipped topping.
- Repeat layers 5-8 with the remaining cake, yogurt, whipped topping, strawberries, and kiwi.
- Sprinkle ½ cup slivered almonds over the top.
- Garnish with whole strawberries (optional).
- For an alternative citrus twist: Grate the zest of one orange and one lemon and sprinkle over the sponge before layering.
- For a mandarin variation: Use orange-flavored yogurt and top with 1 cup of drained mandarin segments instead of strawberries.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
158g
Fat
4g
Carbs
21g
