Individual Cherry-Blueberry Trifles

Easy as can be, these layered cherry-blueberry trifles are a simple make-ahead dessert. We like to use fresh fruit when in season, but frozen (thawed) fruit is delicious and easy. Ingredients Prep: 15 minutes | Total Time: 1 1/4 hours 1 1/4 cups halved pitted fresh cherries, or thawed and drained frozen cherries 1 1/4 cups fresh blueberries, or thawed and drained frozen blueberries 1 tablespoon light brown sugar 16 ladyfingers, (see Note) 1 cup nonfat vanilla Greek yogurt, (see Note) 4 tablespoons toasted sliced almonds, (see Tip) Instructions Toss cherries, blueberries and brown sugar in a medium bowl. Layer 2 ladyfingers, about 1/4 cup fruit mixture and 2 tablespoons yogurt in four 10- to 12-ounce tumblers or similar-size glasses. Repeat with another layer of ladyfingers, fruit and yogurt. Refrigerate for at least 1 hour or up to 1 day. Top each serving with 1 tablespoon almonds just before serving. Tip Notes: For this recipe, we recommend using ladyfingers with a soft, sponge-cake texture found in the in-store bakery of most supermarkets. The crunchy Italian ladyfingers (sometimes found near specialty cookies) are too big to fit into individual serving dishes and won’t soften as well. Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets. Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Nutritional Information Makes: 4 servings Calories236 Fat4 g Saturated fat0 g Cholesterol14 mg Carbohydrates44 g Dietary fiber3 g Protein9 g Sodium30 mg