VEGAN ICE CREAM ✲ Chocolate ✲ Maple Walnut
Chef Richard's Banana, Berry, and Vanilla Granola Trifle
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I love this dessert for two reasons. Number one: it’s quick and easy to make, and number two: it’s very versatile. You can use different fruit depending on what is in season, different cereals, and what every flavor combination you like.
Serves 10 (6-ounce portions)
Cook Time 5 minutes
Prep Time 20 minutes
2 cups fresh blueberries
4 tablespoons sugar
1.5 teaspoons cornstarch
2 17-ounce containers plain non-fat Greek yogurt
1 ¼ teaspoon vanilla extract
2 tablespoons honey
1 8-ounce container light whipped topping
1 cup low-fat vanilla almond granola (Bare Naked brand)
24 reduced fat vanilla wafers, crushed
½ cup fat-free milk
4 medium sized ripe bananas
1 ½ cups fresh raspberries
½ cup blueberries
Start by making the blueberry sauce. Place all of the sauce ingredients into a pot on low heat. Cook until thick, stirring occasionally, approximately 5 minutes. Once thickened, remove from the heat and place in the fridge to cool.
For the filling, mix all ingredients in a stainless steel bowl. Reserve.
For the granola topping, crush the cookies in a plastic bag. In a bowl, add the crushed cookies to the granola and set aside. To assemble, place some of the granola in the bottom of a 2-quart glass bowl. Moisten with the skim milk and pack down. Add a layer of the bananas cut about ½ in thick. Sprinkle in some raspberries and cover with a layer of the yogurt.
Next, add the cooled blueberry sauce (you may reserve a little to decorate the top of the trifle if you like), the rest of the sliced bananas, and some more strawberries. Cover with more yogurt, and then top with remaining Granola.
Garnish the top of the trifle with remaining berries, and some of the reserved blueberry sauce. Ready to serve!
Nutritional information (per serving):Calories: 290, Fat calories: 50, Total fat: 6 g, Sat.
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