World-Famous Fruit Trifle
Stemilt Growers
1 8-ounce carton Stemilt*
fresh blueberries
2 large fresh, ripe Stemilt*
pears (Anjou or Bartlett)
1 small lemon
3-4 large fresh, ripe Stemilt*
peaches or nectarines
1 cup (about 8 ounces) fresh
Stemilt cherries
8-10 ounces Greek-style
yogurt with honey
(see note)
1 fresh Stemilt* apple
(Fuji, Pink Lady or other
sweet variety)
Select a large clear-glass vase or trifle dish for the trifle. Any
dramatic shape will work, but the opening should be the
same diameter as or wider than the base, for ease in serving.
Wash blueberries and pat dry. Layer on the bottom of
the vase, reserving a few.
Peel, core and cut pears into bite-size pieces. Place in a bowl
and sprinkle with juice from half of the lemon, stirring to
coat well. Layer pears on top of the blueberries in the vase.
Peel and chop peaches or nectarines into bite-size
chunks. Place in a layer on top of the pears.
Wash cherries; reserve a few whole ones for garnish and
remove stems and pits from the others. If you don’t have
a cherry pitter, cut cherries in half and pop out the seeds.
Layer the pitted cherries on top of the peaches.
Just before serving, spread a layer of yogurt on top of
the fruit.
Wash and core apple, cut a few slices and sprinkle with
lemon juice. Arrange the apple slices in a “fan” garnish on
the trifle. Top with the reserved cherries and blueberries.
Makes 6 servings.
Nutritional information: Each serving has 165 calories,
4 g protein, 38 g carbohydrates, 2 g fat, < 1 g saturated
fat, 5 mg cholesterol, 6 g fiber, 28 mg sodium.
Note: Greek-style yogurt is made from whole milk, so it
has a denser texture than traditional yogurt. It is often sold
with honey, or you can add it yourself—about 1 tablespoon per 5 ounces, just enough to sweeten. If Greek-style
yogurt is not available, substitute whole-milk yogurt.
Choose a plain flavor such as vanilla for best results.
Tip: To prepare individual servings, divide the fruit and
layer in wine glasses or parfait dishes. The amount of
fruit suggested can be adjusted to accommodate the size
of the dish or the group being served.
Brands may vary by region; substitute a similar product.
On-the-Terrace Fruit Salad
Unifrutti of America
1 24-ounce jar red
grapefruit in slightly
sweetened juice or
in its own juice (not
in syrup)
2 cups bite-sized fresh
(not canned)
pineapple chunks
1 1/2 cups bite-sized,
peeled kiwi chunks
1 cup bite-sized
strawberry pieces
1 cup bite-sized
cantaloupe chunks
2 cups bite-sized red
apple chunks
Mint leaves, for garnish
Pour grapefruit, juice included, into a large glass or
plastic mixing bowl. Add pineapple, kiwi, strawberries, cantaloupe and apples. Stir gently to combine.
Spoon 1 cup of the fruit along with some of the juice
into each of 9 white wine glasses or bowls. Serve
immediately, or refrigerate for up to 2 days. Garnish
with mint, if desired. Makes about 9 servings.
Nutritional information: Each 1-cup serving
has 97 calories, < 1 g protein, 24 g carbohydrates,
< 1 g fat, trace saturated fat, 0 mg cholesterol,
3 g fiber, 14 mg sodium.
Tip: Regular grapefruit can be substituted for red
grapefruit. But steer clear of the ones in syrup. You
really don’t need the added sugar.
Recipe by Devin Alexander from The Most Decadent Diet Ever!
