A hint of sparkling Italian wine brings out the flavor in the fruit. Use just a bit in the recipe and sip the rest with dessert.
Ingredients:
| 2 | mangos, cubed |
| 1 qt | strawberries |
| 2/3 cup | orange juice |
| 1/4 cup | prosecco (sparkling Italian wine) |
| 1-1/2 cups | whipping cream |
| 2 (6 oz) containers | Rachel's™ Orange Strawberry Mango yogurt |
| 24 | landyfingers -or- 1 (8-inch) angelfood cake |
Method:
Cube mangos and cut each strawberry in half. In a medium bowl combine orange juice and prosecco. Add mangoes and strawberries and toss to coat.
In the bowl of a stand mixer whip cream until stiff peaks appear. Gently fold in yogurt using a spatula or spoon.
If using angel food cake, cut into 1-inch cubes. Layer half of the ladyfingers or cake cubes in the bottom of a pretty glass bowl. Spoon 1/3 of the fruit mixture onto ladyfingers or cake followed by half of the yogurt-cream mixture. Layer the rest of the ladyfingers or cake cubes, followed by another 1/3 of the fruit. Top with remaining yogurt-cream mixture. Garnish with remaining fruit. Drizzle any remaining fruit liquid onto trifle.
Cover bowl with plastic wrap and chill until ready to serve, up to 8 hours.
Yield: 12 servings
Prep Time: 45 minutes