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Fruit & Granola Trifle




Source of Recipe


Internet


List of Ingredients




Planning Tip: Raspberry Yogurt may be prepared up to 2 days ahead and fruit sliced up to 1 day ahead. Refrigerate separately.

Raspberry Yogurt
1 pkg (6 oz) fresh raspberries
32 oz plain lowfat yogurt, drained
1/3 cup honey
3 cups lowfat granola
1/2 large honeydew melon, peeled, halved, seeded and sliced, slices cut in half crosswise (a scant 4 cups)
1/2 cantaloupe melon, peeled, halved, seeded and sliced, slices cut in half crosswise (a scant 4 cups)
2 kiwis, peeled, halved and sliced


Recipe



1. Have ready a 4-qt clear glass trifle dish or bowl.

2. Raspberry Yogurt: Put 1 cup raspberries into a strainer set in a bowl (reserve rest for garnish). Press berries through strainer; scrape purée off bottom of strainer into bowl. Add strained yogurt and honey; whisk until blended. Cover and refrigerate until ready to assemble trifle.

3. No more than 4 hours before serving: Reserve 2 Tbsp granola; spread remaining granola over bottom of trifle dish. Carefully spread 1 cup yogurt mixture on top. Mix remaining yogurt mixture with cut melons and kiwis. Spoon into dish. Top with reserved raspberries and granola.