I enjoy a rich and creamy dessert as much as the next person. Unfortunately a lot of decadent desserts are not only packed with flavor, but calories as well. I developed the following recipe for Kids Eat Right as a healthier substitute for cheesecake. Packed with fruit, protein and calcium, these trifle cups will satisfy your dessert craving and leave you feeling comfortably full.
Ingredients:
Graham Cracker Crust
9 whole graham cracker sheets (yields about 1½ cups graham cracker crumbs)
¼ teaspoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon honey
Orange Yogurt
¾ cup orange pieces, segmented and membranes roughly peeled
¾ cup plain 2% Greek yogurt
Blackberry Yogurt
¾ cup blackberries
¾ cup plain 2% Greek yogurt
½ teaspoon lemon juice
½ teaspoon honey
Strawberry Yogurt
½ cup strawberries, halved
¾ cup plain 2% Greek yogurt
Chopped Fruit
1 whole kiwi, peeled and diced
1¼ cup small strawberries, diced
1 cup oranges, peeled and cut into ¼-inch pieces
¾ cup blackberries
Graham Cracker Crust
- Loosely break graham crackers apart and place into food processor bowl. Pulse crackers until they become a uniform powder.
- Add vanilla extract, coconut oil and honey; pulse until all ingredients are evenly incorporated. The texture will be slightly moist, and ingredients will stick together slightly when pressed.
- Pour the graham cracker crust mixture into a separate bowl and set aside.
Orange Yogurt
- Rinse and dry the food processor bowl.
- Peel one large orange; roughly peel the membrane from about six segments (or the equivalent of ¾ cup).
- Cut segments into thirds, and place them into the food processor.
- Pulse until the mixture is relatively smooth (like a slurry), but not pureed; it’s OK if there are small chunks of orange.
- Add yogurt and pulse just until combined. Do not over-mix.
- Pour the mixture into a separate bowl and place in the freezer for 20-30 minutes to create a thicker consistency.
Blackberry Yogurt
- Rinse and dry the food processor bowl.
- Measure out ¾ cup of blackberries and gently wash them.
- Place blackberries into the food processor and pulse until the mixture is relatively smooth (like a slurry), but not pureed.
- Add lemon juice, honey and yogurt to the slurry; pulse until combined.
- Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.
Strawberry Yogurt
- Rinse and dry the food processor bowl.
- Rinse ½ cup strawberries, de-stem and cut them in halves.
- Place into the food processor and pulse until the pieces resemble small chunks (like a salsa).
- Add yogurt and pulse until combined.
- Pour mixture into a separate bowl, cover and refrigerate for 20-30 minutes.
Chopped Fruit
- Wash all fruit under cool water.
- Peel kiwi and cut off hard ends; dice and place in a bowl and set aside.
- De-stem and dice strawberries; measure out 1 ¼ cup, place in a bowl and set aside.
- Peel 6-8 orange segments and cut each segment into ¼-inch pieces; measure out 1 cup, place in a bowl and set aside.
- Cut blackberries in half; measure out ¾ cup, place in a bowl and set aside.
Assembly
- For one 8-ounce cup, begin by putting 2 tablespoons of graham cracker crust into the cup. Level the crust with the back of a spoon and pat down to create a more solid base.
- Spoon a little less than ¼ cup of the orange yogurt over the graham cracker crust. Smooth layer evenly.
- Place ¼ cup diced strawberries over the orange yogurt.
- Add 2 tablespoons of the graham cracker crust and pat down gently.
- Add a little less than ¼ cup of the blackberry yogurt and smooth layer evenly.
- Place 3 tablespoons of orange segments on top of the yogurt. Be sure they are visible on the outside of the cup!
- Add 2 tablespoons of graham cracker crust and pat down gently.
- Add a little less than ¼ cup of strawberry yogurt and smooth evenly.
- Sprinkle 1 tablespoons of kiwi and 1 tablespoons blackberries on top.
- Eat immediately or chill and enjoy later!
Cooking Tip
b.flavorful 