Easy Peach Yogurt Trifle

Super easy and quick glass dessert! This yogurt, peaches, and almonds trifle recipe is super fresh and takes only a few ingredients.

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About this recipe

This is a naturally gluten-free dessert that you can make very quickly with a few ingredients, like this chocolate mango mousse, and it can help you if you have visitors at home.

You can make the cream and the peaches in advance, and assemble the dessert at the last minute before eating it.

It’s the type of trifle that you can make a thousand times and change the toppings according to what you have at home. It’s also very good for breakfast or mid-morning!

Ingredients

The main ingredients of this recipe are:

• Cream: heavy cream for the best results.
• Yogurt: full-fat natural yogurt, Greek-style.
• Sugar: white granulated sugar.
• Peaches: fresh peaches with peel. You can use the seasonal fruit that you prefer.
• Butter: unsalted butter.
• Orange: fresh orange juice.
• Almonds: almonds, nuts, or the dried fruit you prefer.

How to make the yogurt trifle

For the peaches:

Cut the peaches into eights (with peel).

Heat a skillet over medium heat. Pass the peach slices through the sugar and immediately brown in the hot pan.

Turn de peaches with a kitchen clamp and add the butter. When the butter is melted add the orange juice to make a sauce. Reduce 3 minutes more on the fire.

Let cool the peaches at room temperature.

For the yogurt cream

Mix the natural yogurt, cream, and 2 tablespoons of sugar in a medium bowl, and beat with a hand mixer until stiff.

For the candied almonds:

Place the almonds on a baking sheet and toast in the oven (350F). Let cool.
In a deep saucepan bring to boil the sugar and water for five minutes until a syrupy consistency is formed.
Remove from heat and add the almonds. Stir constantly with a wooden spoon until the sugar crystalizes and cover the almonds. They should be white and dry.

Dessert Assembly:

Place 3 or 4 peach slices per glass/cup.

Add a few tablespoons of yogurt cream and end up with a few strings of peach sauce and candied almonds or sliced toasted almonds.

Storing

You can prepare the yogurt cream, peaches, and almonds in advance and assemble the trifle when ready to serve. Keep the cream and peaches covered in the fridge.

Keep leftovers covered in plastic wrap in the fridge for up to 3 days. It’s better to separate the peaches and almonds from the cream.

Variations:

• Fruit: this dessert pairs very well with plums too. You make the same process as the peaches.
• Dried fruit: you can use the dried fruit you prefer. You can also add nuts, or caramelized almonds instead of candied almonds.
• Granola: you can top the trifle with granola. Yogurt + fruit + granola is a perfect match.
• Dish: serve the trifle in individual glass cups, jars, or in a big dish.

For more glass dessert ideas

• Chocolate mango mousse (quick and easy)
• Lemon posset (with shortbread cookie)
• Vanilla cream with plum compote
• Banana split (banana cream + caramel + chocolate)
• Strawberry panna cotta (with strawberry sauce)
• Vanilla panna cotta (with strawberries and blueberries)

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