Ingredients

1 1/4 cups  halved pitted fresh cherries or thawed and drained frozen cherries 1 1/4 cups  fresh blueberries or thawed and drained frozen blueberries 1 tablespoon  light brown sugar 16   ladyfingers (see Note) 1 cup  nonfat vanilla Greek yogurt (see Note) 4 tablespoons  toasted sliced almonds (see Tip) Notes: For this recipe, we recommend using ladyfingers with a soft, sponge-cake texture found in the in-store bakery of most supermarkets. The crunchy Italian ladyfingers (sometimes found near specialty cookies) are too big to fit into individual serving dishes and won’t soften as well. Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Description

Individual Cherry-Blueberry Trifles, Recipe

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