2 medium pears, sliced into bite-sized pieces
1 cup frozen berries (mix of your choice)
Pinch of Ceylon cinnamon
1 tbsp honey
zest of half a lemon
250 ml Benecol Greek Style plain yogurt
8 Italian Savoiardi biscuits or graham crackers
200 ml skimmed milk to moisten the biscuits
pistachios and fresh berries to decorate
Pear and berry trifle with yogurt
Easy to make pear and berry trifle with yogurt.
- Place the pears in a saucepan with some water. Let it come to a boil. Lower the heat and let them simmer for 5 minutes. Add the frozen berries, cinnamon, honey, lemon zest and remove from heat.
- Break the biscuits into three or four pieces. Make sure you have enough filling for each layer of biscuits.
- Use serving goblets or jars and place the milk-dipped biscuits on the bottom as a first layer. Cover with cooled berry mix. Use a straining spoon for the berries. Top with yoghurt and repeat the layers.
- Serve with chopped pistachios and fresh berries.
Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person. Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.