Shopping list

 

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

10 min

PREP

5 min

COOK

0.8

STANOLS

2

SERVES

Description

Easy to make pear and berry trifle with yogurt.

Method

  1. 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.
  2. Break the biscuits into three or four pieces. Make sure you have enough filling for each layer of biscuits.
  3. 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.
  4. 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.

 

Pear and berry trifle with yogurt

10 min

PREP

5 min

COOK

0.8

STANOLS

2

SERVES

Shopping list

 

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

Description

Easy to make pear and berry trifle with yogurt.

Method

  1. 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.
  2. Break the biscuits into three or four pieces. Make sure you have enough filling for each layer of biscuits.
  3. 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.
  4. 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.