½ pint strawberries
½ pint blackberries
½ pint blueberries
3 cups plain, no-fat yogurt
1 tsp. honey
1 cup low-fat granola
4 sprigs of mint (optional)
- Combine yogurt, berries and honey in blender or food processor and puree until smooth. Adjust sweetness with additional honey if desired.
- Take an 8 oz. cup and layer yogurt and granola, alternating to fill up glass. Garnish with fresh berries and or mint sprig.
- Repeat layering process until all four cups are filled.
- Serve immediately or place in refrigerator (or freezer, if in a freezer-safe cup).
You can swap the low-fat granola for 4 oz. of diabetic cookies. To create cookie crumbs for layering, grind the cookies in a food processor or blender.
177 calories, 1 g fat, 7 mg cholesterol, 128 mg sodium, 35 g carbohydrates, 20 g sugar (5 g added sugar), 5 g fiber, 9 g protein
Chef Kevin Millonzi often makes this recipe during his cooking demonstrations at Your Blue StoreSM. He said you can even put the berry trifle in the freezer for a healthy frozen treat. Sign up for an event at Your Blue Store.
Recipe is used with permission of Millonzi Fine Catering.