Mixed Berry Trifles

Any summer berries will work, and you can substitute other fruit liqueurs for the Grand Marnier. Reserve remaining liqueur for Sunday morning lattes.

Yield: 4 servings (serving size: 1 trifle)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 5.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.2g
  • Carbohydrate: 45.5g
  • Fiber: 3.1g
  • Cholesterol: 46mg
  • Iron: 1.1mg
  • Sodium: 223mg
  • Calcium: 123mg

Ingredients

  • 3 Citrus Shortcake squares, each cut into 8 cubes
  • 1 3/4 cups fat-free plain Greek yogurt
  • 3 tablespoons sugar, divided
  • 2 tablespoons Grand Marnier (orange liqueur), divided
  • 1/2 teaspoon grated orange rind
  • 1 cup strawberries, quartered
  • 1 cup blackberries, halved

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Place Citrus Shortcake cubes on a baking sheet lined with parchment paper. Bake at 375° for 10 minutes or until toasted, turning after 5 minutes. Cool completely on pan on a wire rack.
  3. 3. Combine yogurt, 2 tablespoons sugar, 1 tablespoon liqueur, and rind.
  4. 4. Combine strawberries, remaining 1 tablespoon sugar, and remaining 1 tablespoon liqueur in a medium bowl. Gently stir in blackberries.
  5. 5. Place 3 shortcake cubes in each of 4 (8-ounce) glasses or dessert bowls. Top each serving with about 1 tablespoon fruit mixture; top fruit mixture with 1 1/2 tablespoons yogurt mixture. Repeat layers, ending with yogurt. Serve immediately, or cover and refrigerate up to 1 hour.
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