Recipes // Desserts // White Strawberry, Mint and Passion Fruit Mini Trifles

White Strawberry, Mint and Passion Fruit Mini Trifles


By Ingrid Hoffman

Makes 8 servings


  • 1 cup white strawberries, diced
  • 1/2 cup loosely packed fresh mint leaves
  • 1 cup diced pineapple
  • 1/4 cup frozen passion fruit pulp, thawed
  • 1 cup 2% plain Greek yogurt
  • 2 teaspoons agave nectar
  • 1 cup water
  • 1/2 cup sugar
  • 1 store-bought angel food cake
  • Grated zest of 2 limes, for garnish


  1. Bring the water and sugar to a boil in a small saucepan over medium heat, stirring, until the sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has thickened slightly, about 5 minutes. Remove from heat; add mint and let steep 10 minutes. Stir in passion fruit pulp. Let syrup cool to room temperature. Strain the mixture through a sieve and discard mint.
  2. Combine the strawberries and pineapple in a medium bowl. Combine the yogurt and agave in a small bowl until blended. With a 3-inch round biscuit cutter, cut the cake into 16 rounds.
  3. To assemble, place 1 cake round in each of 8 mini-trifle bowls or parfait glasses. Drizzle with 1 teaspoon syrup. Top with 2 tablespoons of the strawberry mixture and 1 tablespoon of the yogurt mixture. Repeat layering once, ending with the yogurt mixture. Sprinkle with the lime zest. Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours.
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