GlutenFree Blueberry & Mango Yogurt Trifles | How to make GlutenFree Blueberry & Mango Yogurt Trifles

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By Deeba Rajpal
Created on 29th Jul 2015
  • GlutenFree Blueberry & Mango Yogurt Trifles, How to make GlutenFree Blueberry & Mango Yogurt Trifles
GlutenFree Blueberry & Mango Yogurt Triflesby Deeba Rajpal
  • GlutenFree Blueberry & Mango Yogurt Trifles | How to make GlutenFree Blueberry & Mango Yogurt Trifles (30 likes)

  • 0 reviews
    Rate It!
  • By Deeba Rajpal
    Created on 29th Jul 2015

About GlutenFree Blueberry & Mango Yogurt Trifles

Gluten free trifles which are light, refreshing, healthy! With the goodness of summer stone fruit, the GF Blueberry & Mango Yogurt Trifles go light using Mother Dairy Fruit Yogurt instead of traditionally using cream.

GlutenFree Blueberry & Mango Yogurt Trifles is one dish which makes its accompaniments tastier. With the right mix of flavours, GlutenFree Blueberry & Mango Yogurt Trifles has always been everyone's favourite. This recipe by Deeba Rajpal is the perfect one to try at home for your family. The GlutenFree Blueberry & Mango Yogurt Trifles recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing GlutenFree Blueberry & Mango Yogurt Trifles is few minutes and the time taken for cooking is 30 minutes. This is recipe of GlutenFree Blueberry & Mango Yogurt Trifles is perfect to serve 6 people. GlutenFree Blueberry & Mango Yogurt Trifles is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love GlutenFree Blueberry & Mango Yogurt Trifles. So do try it next time and share your experience of cooking GlutenFree Blueberry & Mango Yogurt Trifles by commenting on this page below!

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
GlutenFree Blueberry & Mango Yogurt Trifles

Ingredients to make GlutenFree Blueberry & Mango Yogurt Trifles

  • For the Almond Sponge:-4 Eggs
  • 1/2 cup raw Sugar
  • 1/2 cup Almond meal sifted
  • 1/4 tsp Almond essence
  • 1 tbsp Brown sugar {to sprinkle over before baking}
  • Powdered Sugar post baking
  • Fruit filling:-
  • 5 Peaches 5 plums pitted chopped with skin
  • 1 Vanilla bean split
  • 2-3 tbsp Brown sugar {as per taste}
  • 1 tsp Balsamic vinegar {or juice of 1/2 lime}
  • 2 ripe Mangoes diced small
  • Fresh mint and basil chiffonaded
  • For layering:-
  • 2 tubs Mother Dairy Blueberry Yogurt
  • 2 tubs Mother Dairy Aam Doi or Mango Yogurt
  • To garnish:-
  • Almond flakes and sprigs of fresh herbs to top

How to make GlutenFree Blueberry & Mango Yogurt Trifles

  1. To make almond sponge, take a Swiss roll pan and line it with parchment. Preheat your oven at 190C.
  2. Add eggs, almond extract and sugar to a bowl and place it over warm simmering water. Beat the contents until they look thick mousse like and tripled in volume. Remove from water and beat it cools down.
  3. In this gently fold in the almond meal and pour this batter into prepared baking tray.
  4. Bake for 25-30 minutes or till the top turns light golden brown.
  5. In the meantime, spread a clean kitchen towel, bigger than size of the baking tray and evenly sift sugar over it.
  6. When the roll is baked (if it looks uneven, don’t worry), gently and carefully flip it immediately onto sugar sifted towel. Carefully peel off the parchment. If required trim the edges and leave this to cool completely. Divide into two for
  7. To make GF Blueberry Yogurt Trifle, to a large bowl add peaches, plums, balsamic vinegar, vanilla beans and brown sugar and toss well. Bake this for 30 minutes or till soft and aromatic on 170C.
  8. Leave to cool and chill till use. Remove vanilla beans and stir in chiffonade mint leaves.
  9. Take serving glasses and add start to layer trifle.
  10. Base it up with sponge bits. Next add in half of fruit filling with juices. Spread evenly. Repeat layers depending on size of the glass you took.
  11. Top with blueberry yogurt and spread over spoonful of fruit filling. Garnish with fresh mint leaves and sprinkle some almond flakes.
  12. GF Mango/Aam Doi Yogurt Trifle: Taste mango, if it is sweet add in basil leaves and leave it in fridge to macerate for 30 minutes. If the mango is not sweet then add tablespoon or so sugar.
  13. Start to layer as above and add mango yogurt first and then top it with fresh mango. Garnish with fresh mint and sprinkle almond flakes.
  14. Leave this in fridge to chill and flavours to mature for about an hour before serving.

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