Triple Berry Trifle

Triple Berry Trifle

  • Makes12 servings
  • Prep Time45 min
  • Total Time1 hr 55 min
  • Calories250
  • Made withSplenda Granulated Sweetener


    • 195 g all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 245 g nonfat plain yogurt
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 125 ml vegetable oil
    • 45 g SPLENDA® Granulated

    For the layers

    • 980 g nonfat plain yogurt
    • 250 g hulled, sliced strawberries
    • 125 g raspberries
    • 190 g blueberries
    • 1 tablespoon SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy250 kcal320.51%
    • Total Fat11.00 g14.1%
    • of which saturates1.20 g0.44%
    • Total Carbohydrate23.00 g8.36%
    • of which sugars7.80 g2.84%
    • Protein13.00 g26%
    • Salt0.50 g0.18%


    To make the cake


    Preheat oven to 177°C. Grease and flour an 22 x 12 cm loaf pan.


    In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, Splenda Granulated Sweetener, eggs and vanilla. Add in flour mixture and fold until just incorporated. Fold in oil until combined.


    Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from pan and let cool to room temperature, about 30 minutes. Cut cake into 2cm cubes and set aside.

    To make the layers


    In a medium bowl beat together yogurt and Splenda Granulated. Fill bottom of trifle dish with a single layer of cake cubes. Spread 1/3 of yogurt mixture over cake cubes. Top with a thin layer of strawberries, raspberries and blueberries. Repeat process for a total of 3 layers, ending with a layer of berries. Chill until ready to serve.

    Made with

    Splenda Granulated Sweetener

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