Mango-Lime Trifles
Lemon yogurt adds refreshing tang to the sweet whipped topping in these individual-size desserts.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
6 servings
Ingredients
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2 8-ounce cartons lemon yogurt
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1/2 of an 8-ounce container frozen fat-free whipped dessert topping, thawed
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1 to 2 teaspoons finely shredded lime peel
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12 soft coconut macaroon cookies (two-thirds of a 13-3/4-ounce package)
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6 8- to 10-ounce disposable clear plastic cups
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3 mangoes, peeled and chopped (about 2 cups)
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Sliced, peeled mangoes (optional)
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Lime peel curls (optional)
Directions
1.
In a medium mixing bowl fold together the yogurt, whipped topping, and shredded lime peel.
2.
To assemble individual trifles, coarsely crumble one cookie into each of the 6 cups. Spoon about 3 heaping tablespoons of the yogurt mixture in each cup on top of the crumbled cookie. Spoon about 1/3 cup of the chopped mangoes into each cup. Crumble another cookie into each cup, and top with remaining yogurt mixture (about 3 tablespoons in each cup).
3.
Cover and chill for at least 1 hour or up to 24 hours. Before serving, garnish with mango slices and lime peel, if desired. Makes 6 servings.
Nutrition information
Calories 356, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 69 mg, Carbohydrate 63 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 41%, Vitamin C 49%, Calcium 11%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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pina colada trifle
Trifles are perfect make-ahead desserts for parties. The flavors mellow with chilling and the layers of cake, fruit, and cream are always festive. For this trifle, marshmallow cream and crushed pineapple are folded into the whipped cream.
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