Rainbow Yogurt Trifle Cups

Ingredients

Graham Cracker Crust

• 9 whole graham cracker sheets (yields about 1½ cups graham cracker crumbs)
• ¼ teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• 1 tablespoon honey
• Orange Yogurt
• ¾ cup orange pieces, segmented and membranes roughly peeled
• ¾ cup plain reduced-fat Greek yogurt

Blackberry Yogurt

• ¾ cup blackberries
• ¾ cup plain reduced-fat Greek yogurt
• ½ teaspoon lemon juice
• ½ teaspoon honey

Strawberry Yogurt

• ½ cup strawberries, halved
• ¾ cup plain reduced-fat Greek yogurt

Chopped Fruit

• 1 whole kiwi, peeled and diced
• 1¼ cup small strawberries, diced
• 1 cup oranges, peeled and cut into ¼-inch pieces
• ¾ cup blackberries

Directions

Before you begin: Wash your hands.

Graham Cracker Crust

1. Loosely break graham crackers apart and place into a food processor bowl. Pulse crackers until they become a uniform powder.
2. Add vanilla extract, coconut oil, and honey; pulse until all ingredients are evenly incorporated. The texture will be slightly moist, and ingredients will stick together slightly when pressed.
3. Pour the graham cracker crust mixture into a separate bowl and set aside

Orange Yogurt

1. Rinse and dry the food processor bowl.
2. Peel one large orange; roughly peel the membrane from about six segments (or the equivalent of ¾ cup).
3. Cut segments into thirds, and place them into the food processor.
4. Pulse until the mixture is relatively smooth (like a slurry), but not pureed; it’s OK if there are small chunks of orange.
5. Add yogurt and pulse just until combined. Do not over-mix.
6. Pour the mixture into a separate bowl and place in the freezer for 20-30 minutes to create a thicker consistency.

Blackberry Yogurt

1. Rinse and dry the food processor bowl.
2. Measure out ¾ cup of blackberries and gently wash them.
3. Place blackberries into the food processor and pulse until the mixture is relatively smooth (like a slurry), but not pureed.
4. Add lemon juice, honey and yogurt to the slurry; pulse until combined.
5. Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.

Strawberry Yogurt

1. Rinse and dry the food processor bowl.
2. Rinse ½ cup strawberries, de-stem and cut them in halves.
3. Place into the food processor and pulse until the pieces resemble small chunks (like a salsa).
4. Add yogurt and pulse until combined.
5. Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.

Chopped Fruit

1. Wash all fruit under cool water.
2. Peel kiwi and cut off hard ends; dice and place in a bowl and set aside.
3. De-stem and dice strawberries; measure out 1 ¼ cup, place in a bowl and set aside.
4. Peel 6-8 orange segments and cut each segment into ¼-inch pieces; measure out 1 cup, place in a bowl and set aside.
5. Cut blackberries in half; measure out ¾ cup, place in a bowl and set aside.

Assembly

1. For one 8-ounce cup, begin by putting 2 tablespoons of graham cracker crust into the cup. Level the crust with the back of a spoon and pat down to create a more solid base.
2. Spoon a little less than ¼ cup of the orange yogurt over the graham cracker crust. Smooth layer evenly.
3. Place ¼ cup diced strawberries over the orange yogurt.
4. Add 2 tablespoons of the graham cracker crust and pat down gently.
5. Add a little less than ¼ cup of the blackberry yogurt and smooth layer evenly.
6. Place 3 tablespoons of orange segments on top of the yogurt. Be sure they are visible on the outside of the cup!
7. Add 2 tablespoons of graham cracker crust and pat down gently.
8. Add a little less than ¼ cup of strawberry yogurt and smooth evenly.
9. Sprinkle 1 tablespoon of kiwi and 1 tablespoon blackberries on top.

Eat immediately or chill and enjoy later!

Nutrition Information

Serving size: 8 ounces

Serves 4

Calories: 385; Total fat: 10g; Saturated fat: 5g; Cholestorl: 8mg; Sodium: 223mg; Total carbohydrates: 62g; Fiber 8g; Sugars: 37g; Protein 15g

Source: https://www.eatright.org/food/planning-and-prep/recipes/rainbow-yogurt-trifle-cups-recipe