mini mango-lemongrass-passion fruit trifle


servings: 8

ingredients

1 lemongrass stalk hard outer layers removed and soft center crushed

1 cup water

½ cup sugar

¼ cup frozen passion fruit pulp thawed

1 cup 2% lowfat plain Greek yogurt

2 .035 ounce packets stevia or your preferred sweetener

1 storebought angel food cake

2 mangoes (not too ripe) peeled pitted and cut into 1/4 inch cubes

zest of 1 lime for garnish

instructions

1

To prepare the syrup, start by trimming the lemongrass. Cut off the tough bottom tip and top of the stalk where it meets the more tender bulbous part. Slice a lengthwise slit in the lemongrass, and remove the tough outer layers until you reach the softer inner bulb. On the cutting board, smash the lemongrass underneath the flat side of a chef’s knife; then chop it finely.

2

Bring the lemongrass, water, and sugar to a boil in a small saucepan over medium heat, stirring until the sugar dissolves. Boil briskly for 5 minutes; then reduce the heat to medium low and simmer until the syrup has thickened lightly, about 5 minutes. Let cool and add passion fruit pulp.

3

Mix the yogurt and stevia in a small bowl until combined. Cover and refrigerate until ready to use.

4

Cut the cake into 1-inch-thick slices. Using a 3-inch-diameter metal biscuit cutter or ring mold, cut out 16 rounds.

5

Have ready 8 small dessert dishes about 3 inches wide. For each trifle, place a cake round in a glass. Drizzle with 1 teaspoon of the syrup, a few mango cubes, and 1 tablespoon of yogurt. Repeat. Grate the lime zest over the top of each trifle. Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours.

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