Cocoa Berry Yogurt Trifle

Trifles are traditionally made with layers of sponge cake, berries or any other fruit and whipped cream. I made my own version of trifle but minus the cream. The alternative? Yogurt. Thick, plain low fat yogurt. It works just as good as cream. The result of having some yogurt and strawberries lying in the fridge? Delicious Cocoa Berry Yogurt Trifle!!

I gave them a whole new makeover. Especially the plain, sad looking yogurt, which I flavored with unsweetened cocoa and vanilla. I must say, it was pretty decadent. You can eat without having to feel the guilt of consuming excess fat or sugar. The sweet and sour berries cut through the bitterness of cocoa while the yogurt adds creaminess to this dessert. The ladyfingers or savoiardi biscuits act as the sponge cake layer this trifle.

This is one hell of a simple dessert to make at home without having to whip cream, eggs or bake. You can always make this in advance and refrigerate it. It is best when served chilled. Here’s how I made it.




Total PREP TIME : 15 Mins


  1. Low fat plain yogurt – 1/2 Cup
  2. 10 medium sized strawberries
  3. 4 Ladyfingers (Biscuits)
  4. Unsweetened cocoa powder – 3 Tsp
  5. Vanilla essence – 1/4 Tsp
  6. Caster sugar – 1 Tsp
  7. Honey – 3 Tsps ( Add more depending on how sweet you want your yogurt mixture to be )


  1. Strawberry compote : In a saucepan, on a medium flame, add 7 – 8 chopped berries with 1 tsp of caster sugar. Stir till the sugar dissolves. Simmer for 4 – 5 minutes until the berries cook and become soft. Keep aside to cool.
  2. Cocoa Yogurt : In a bowl, add yogurt, cocoa powder, honey, vanilla essence and mix until everything is well combined.
  3. Use a mason jar or a glass according to your preference. Break the Ladyfingers(Biscuits) into bite size pieces and layer them at the bottom. Slice the left over strawberries and arrange them around the inner wall of the glass/ jar.
  4. Add the cocoa yogurt on the ladyfingers and then top it with a spoonful of strawberry compote.
  5. Place pieces of ladyfingers again and repeat the steps until you reach the brim.
  6. Chill it for around 2 hours before serving.


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