Superfood is all the rage. Lucky for me I also like most of this ‘good for you food’ like avocado, pecan nuts, dark chocolate, beetroot, asparagus, buckwheat, garlic, peas and lentils etcetera…it’s all wonderful. And of course the berries like blue- and raspberries (antioxidants) and of course cranberries (bursting with vitamin C and all kinds of minerals). Because of the mild weather these last months, there are still some nice raspberries to be had that didn’t travel half way across the world just to land on my plate (always trying to avoid that, if possible).

Have a Trifle for Breakfast!
I came up with this trifle because these superberries should be complemented by something a bit more healthy than full fat mascarpone or double cream. The yoghurt (also viewed as a superfood sometimes) I used is really mild and creamy in texture and contains 3.5 % fat. I added a little bit of crème fraiche to make it firmer, so the berries wouldn’t sink. We ate the trifles this morning and I must say it was a feast of flavours. To make it even more into a breakfast trifle you can replace the amaretti by some granola!

This is how you build the trifle
You can build it any way you want really, but this is how I did it:
First cover the bottom of 2 glasses with some crumbled amaretti biscuits. Then but some cranberry jelly on top. Mix the yoghurt, crème fraiche, honey and lemon zest and put a little layer on top of the cranberry jelly. Then add a layer of raspberries, then some yoghurt mixture, more raspberries and end with some amaretti crumble on top. Add some of the cranberry syrup. Leave in the fridge for a few hours or overnight.

Tip: you can easily make the cranberry jelly yourself. Cook the cranberries with some (vanilla) sugar and put trough a sieve. Put in the fridge overnight. In Holland we have our own cranberries called ‘veenbessen’. They came here with an American ship that lost a barrel of the berries that stranded on the Dutch island of Terschelling.