Our Low FODMAP Red, White & Blue Trifle combines our Low FODMAP Angel Food Cake, no-FODMAP strawberries and blueberries with a whipped yogurt cream for a fabulous party dessert. Perfect for 4th of July, Memorial Weekend or anytime you are looking for a pretty berry dessert. This trifle celebrates summer fruit! The angel food cake is sweet, and we think the yogurt cream tempers the sweetness perfectly.
For the Strawberry Compote: Place half of the chopped strawberries berries in a pot with the sugar and lemon juice. Mash with a potato masher. Cook over low-medium heat, mashing every now and then, until they become very juicy and sauce-like. Simmer for a few minutes until the mixture thickens a bit, then remove from stove and fold in the remaining chopped berries. Cool before assembling trifle.
For the Blueberry Compote: Place blueberries, water, sugar and lemon juice in a saucepan. Very lightly mash with a potato masher; I like to leave some berries whole. Cook over low-medium heat, until sauce becomes very juicy and sauce-like. Simmer for a few minutes until the mixture thickens a bit, then remove from stove. Cool before assembling trifle.
Trifle Assembly: Have your trifle bowl at the ready. Tear the cake into large (bigger than bite-sized) fluffy pieces. Whip the yogurt, cream and sugar with an electric mixer, until firm almost stiff, peaks form.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.