Rainbow Yogurt Trifle Cups Recipe

This dessert is full of fruity flavors and is bright in color. It is the perfect summertime treat! 

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 

Wash your hands before you begin. 

Graham Cracker Crust 

1. - Loosely break graham crackers apart and place into 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 to 30 minutes for a thicker consistency. 

Blackberry Yogurt 

1. - Rinse and dry the food processor bowl. 

2. - Measure 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 to 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 to 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 1¼ cup, place in a bowl and set aside. 

4. - Peel 6 to 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 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 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. 

10. - Eat immediately or chill and enjoy later! 

Cooking Tips 

• - As the trifles sit longer in the refrigerator, the yogurt will become thicker, and the layers will stay separated better.  

• - Fruit and layers may be mixed and matched. Different fruits can be substituted into the recipe (such as blueberries, raspberries, strawberries, pomegranates, peaches, and pears). 

• - A gluten-free version can be made by substituting pitted dates and almonds for graham crackers. 

• - Through recipe modification, a dairy-free version of the dessert can also be made. 

• - The crust sticks to the yogurt layer, so be gentle when patting down the layers. 

• - The recipe above yields four servings! 

Source: https://www.eatright.org/recipes/desserts/rainbow-yogurt-trifle-cups-recipe