mini mango-lemongrass-passion fruit trifle
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
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.
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.
Mix the yogurt and stevia in a small bowl until combined. Cover and refrigerate until ready to use.
Cut the cake into 1-inch-thick slices. Using a 3-inch-diameter metal biscuit cutter or ring mold, cut out 16 rounds.
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.