July 2012

Summer Fruit Trifle

1       pint blueberries, washed and stems removed
2       cups bing cherries, washed, pits removed
4       peaches, peeled and sliced
2       tablespoons liqueur (Licor 43 liqueur, amaretto, or triple sec)
2       tablespoons agave nectar
3       slices angel food cake, cut in half
1       32-ounce container Greek vanilla bean yogurt
1       cup toasted, unsweetened coconut

Combine fruit, agave syrup and liqueur in a bowl.  Refrigerate until ready to assemble.  Toast coconut on a baking sheet in the oven at 350 degrees for about 5 minutes or until golden.  Set aside to cool.

In individual wine glasses or a pretty glass bowl, place angel food cake.  Spoon fruit on top of cake.  Spoon yogurt on top of fruit, spreading to cover.  Refrigerate at least 30 minutes.  Garnish with coconut before serving.

Serves 6.