Mini Cherry-Blueberry Trifle

An easy no-guilt dessert. Appropriate for those of us who have been indulging far too much lately . . .
You could actually have this for breakfast! Another plus: it can be made a day ahead, ready to pull out of the frig just before serving.

What goes better with cherries than almonds?

Mini Cherry Blueberry Trifle

Serves 4-6

  • 3 soft almond ladyfingers or slices of pound cake or sponge cake, broken into small chunks
  • 1 500 ml (2 cup) container vanilla Greek yogurt
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh cherries, pitted
  • 1/2 cup toasted almonds (optional)


  1. If not using almond flavoured ladyfingers, lightly toss chunks of cake with 1/4 tsp. almond extract.
  2. Layer ladyfingers or cake, yogurt, and fruit in a small dessert cup. Repeat layers, and top with toasted almonds.

That’s it! Easy.


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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