Easy Pear-Strawberry Trifle
2 pared, cored, and thinly sliced Anjou or Bosc pears
2 tablespoons lemon juice
2 cups coarsely chopped strawberries
2 tablespoons almond-flavored liqueur or 1/2 teaspoon almond extract may be
substituted
2 tablespoons orange juice
2 tablespoons honey
1/2 9 inch angel food cake, cut to 1-inch cubes
3 cups vanilla or lemon flavored yogurt
1 cup diced fresh or canned pineapple, drained
Garnish: pear slices and mint sprigs
Toss pears in lemon juice and strawberries in liqueur. Combine orange juice
and honey, mix well. Layer a deep 2 to 2 1/2 quart glass bowl in the following
order: 1/3 of cake sprinkled with 1 tablespoon orange juice mixture, 1 cup
yogurt, 1 cup pear slices, 1 cup strawberries, and 1/2 cup pineapple, repeat.
Layer remaining cake, sprinkle with remaining range juice mixture and spread 1
cup yogurt over top. Cover with plastic wrap and refrigerate 1 to 4 hours
before serving. Garnish with pear slices and mint just before serving.
Makes 4 to 6 servings.
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