This is a recipe I created for our Women of Worth Bible study group at Church of the Rock. I wanted to bring something breakfasty, but not anything that needed to be baked. It's pretty rich, but so very delicious! By adding the word "breakfast" to "trifle" I can justify eating this first thing in the morning.
6 - 8 toaster waffles
500mL whipping cream
1 tsp vanilla extract
2 Tbsp icing sugar
500mL vanilla yogurt
1 lemon
2 bags frozen fruit
2 bananas
1 cup slivered almonds
Toast waffles, chop, and allow to cool completely.
Whip the cream until it's nice and thick, then add vanilla and icing sugar. Stir in vanilla yogurt.
Zest the lemon and set aside to use as a garnish.
Toast the almonds if they're raw.
Slice the bananas, and mix with juice from the lemon.
Layer half of the waffles in the bottom of a trifle bowl. Top with half of the fruit, including the bananas. Next add half of the whipped cream and yogurt mixture. Sprinkle in a layer of almonds.
Repeat these layers and top with lemon zest.
Notes:
I wish I would have added more bananas.
6 - 8 toaster waffles
500mL whipping cream
1 tsp vanilla extract
2 Tbsp icing sugar
500mL vanilla yogurt
1 lemon
2 bags frozen fruit
2 bananas
1 cup slivered almonds
Toast waffles, chop, and allow to cool completely.
Whip the cream until it's nice and thick, then add vanilla and icing sugar. Stir in vanilla yogurt.
Zest the lemon and set aside to use as a garnish.
Toast the almonds if they're raw.
Slice the bananas, and mix with juice from the lemon.
Layer half of the waffles in the bottom of a trifle bowl. Top with half of the fruit, including the bananas. Next add half of the whipped cream and yogurt mixture. Sprinkle in a layer of almonds.
Repeat these layers and top with lemon zest.
Notes:
I wish I would have added more bananas.
No comments:
Post a Comment