Berry breakfast trifles
- Serves 6
- Prep time: 15 mins | Cooking time: No bake
Feel like something a little more indulgent for breakfast than your stock standard buttered toast? Layered with the goodness of summer fruit, this trifle makes a nutritious and stylish start to the day.
Ingredients
¼ cup freshly squeezed orange juice
2 tablespoons Pams Caster Sugar
½ teaspoon pure vanilla extract
1 punnet blueberries
1 punnet raspberries
4 pre-made blueberry muffins, cut into chunks
500ml Greek-style yoghurt
Pams Icing Sugar, to serve
Method
Place the orange juice, caster sugar and vanilla extract in a medium bowl. Whisk until the sugar dissolves.
Reserve a few berries to garnish the trifles. Gently stir the remaining blueberries and raspberries into the orange juice mixture.
Divide the muffin chunks between 6 glasses. Top with the mixed berries and juice.
Top with the Greek yoghurt and garnish with the reserved berries. Dust with icing sugar to serve.
Tips:
Add a little crunch with a sprinkle of homemade muesli or granola.
If you don’t have fresh berries to hand, replace the berry and orange juice mixture with tinned fruit such as plums or apricots.