Recipe Image

Individual Cherry-Blueberry Trifles

  • 15 m
  • 1 h 15 m
EatingWell Test Kitchen
“Easy as can be, these layered cherry-blueberry trifles are a simple make-ahead dessert. We like to use fresh fruit when in season, but frozen (thawed) fruit is delicious and easy.”


    • 1¼ cups halved pitted fresh cherries or thawed and drained frozen cherries
    • 1¼ cups fresh blueberries or thawed and drained frozen blueberries
    • 1 tablespoon light brown sugar
    • 16 ladyfingers (see Note)
    • 1 cup nonfat vanilla Greek yogurt (see Note)
    • 4 tablespoons toasted sliced almonds (see Tip)


  • 1 Toss cherries, blueberries and brown sugar in a medium bowl. Layer 2 ladyfingers, about ¼ cup fruit mixture and 2 tablespoons yogurt in four 10- to 12-ounce tumblers or similar-size glasses. Repeat with another layer of ladyfingers, fruit and yogurt. Refrigerate for at least 1 hour or up to 1 day. Top each serving with 1 tablespoon almonds just before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Top with almonds just before serving.
  • Notes: For this recipe, we recommend using ladyfingers with a soft, sponge-cake texture found in the in-store bakery of most supermarkets. The crunchy Italian ladyfingers (sometimes found near specialty cookies) are too big to fit into individual serving dishes and won't soften as well.
  • Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
  • Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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