Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

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Recipe Summary

Yield:
4 servings (serving size: 1 trifle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • Combine yogurt, 2 tablespoons sugar, 1 tablespoon liqueur, and rind.

  • Combine strawberries, remaining 1 tablespoon sugar, and remaining 1 tablespoon liqueur in a medium bowl. Gently stir in blackberries.

  • 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.

Nutrition Facts

291 calories; fat 5.2g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.5g; protein 12.2g; carbohydrates 45.5g; fiber 3.1g; cholesterol 46mg; iron 1.1mg; sodium 223mg; calcium 123mg.
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