Trifle with Berries
Serves 6
I love to make these trifles in little mason jars. So easy, so cute, and so delicious. Instead of the traditional custard, which can be a bit of a pain, Greek yogurt is just as creamy, better for you, and totally delish. If you like, prepare this the day before, put the lids on the jars, and add the whipped cream when ready to serve.
Ingredients
1 ½ cups cake, (pound, angel food,
or biscuit), save 3 tablespoons cake crumbs
1 ½ cup berries
1 ½ cups vanilla Greek yogurt
2 tablespoons cannabutter, melted
and cooled
Berries, for garnish
Whipped cream
Directions
Place six mason jars on your work surface. Divide the cake between them.
Sprinkle the berries over the cake.
In a small bowl, combine the yogurt with the cannabutter.
Divide the yogurt mixture and place on top of the berries.
Sprinkle with the reserved cake crumbs and top with whipped cream.
Author
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Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies.