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Prepared with Oikos® Greek

Prepared with Oikos® Greek

English Trifle with Yogurt

English Trifle with Yogurt

Recipe created by Sara Kate Gillingham Ryan


  • 1 32oz. Dannon® All Natural Vanilla Lowfat Yogurt
  • 3 24-piece packages lady fingers (spongy, not dry cookies) or 1-16oz. frozen pound cake cut into 8 slices, then each slice cut into thirds.
  • 1/4 cup seedless raspberry jam
  • 3 Tbsp. sherry
  • 2 cups fresh pineapple, sliced
  • 2 cups frozen peaches
  • 1 1/2 cups frozen raspberries
  • 2 bananas, sliced 1/4” crosswise
  • 1 sprig mint


  1. Spread a thin layer of jam on lady fingers, or slices of cake.
  2. Line the bottom of a 3-qt. trifle bowl with lady fingers, jam side up.
  3. Sprinkle with a tablespoon of sherry.
  4. Arrange about a third of each of the fruits on top of lady fingers.
  5. With a spoon, gently spread about 1 1/4 cups of Dannon® All Natural Vanilla Lowfat Yogurt on top of fruit.
  6. Repeat steps 2, 3 and 4 twice more.
  7. Garnish with any remaining fruit and whole mint leaves.
  8. Allow trifle to chill in refrigerator for at least one hour before serving.


8 servings