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Coconut, Berries and Pistachio Trifle

July 06, 2020

Create a stunning and flavorful sweet and salty trifle, complete with pistachio granola and maple berry yogurt!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Coconut, Berries and Pistachio Trifle
INGREDIENTS
Maple Pistachio Granola:
3 cups old fashioned oats
¾ cup shelled pistachio halves
1/3 cup unsweetened coconut flakes
¼ cup raw sunflower seeds
3 T pure maple syrup
3 T. olive oil
¼ tsp vanilla extract
½ tsp. nutmeg
½ tsp. salt
Maple Berry Yogurt:
4 cups plain nonfat Greek yogurt
2 T maple syrup
3/4 tsp nutmeg
4 cups granola
4 cups mixed fresh berries
INSTRUCTIONS
  1. Preheat oven to 325 F.
  2. Line a baking sheet with parchment paper.
  3.  In a large bowl, stir together the oats, pistachios, coconut flakes and sunflower seeds.
  4. In a small bowl, stir together the maple syrup, oil, vanilla, nutmeg, and salt.
  5. Pour syrup mixture over the oat mixture and mix well.
  6. Transfer to baking sheet. Bake until light golden brown, stirring once or twice, 20-25 minutes.
  7. Yogurt: In a large bowl, whip the yogurt, maple syrup and nutmeg until the yogurt is light and airy, 3 to 4 minutes.
  8. In a trifle dish, layer the yogurt, granola and berries, ending with the berries.
NUTRITIONAL INFORMATION
Yields 24- ½ cup servings = 148 calories, 10 g fat, 4 g saturated fat, 3 g protein, 70 mg sodium, 2 g fiber
About
This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes. Their services include group classes and individual appointments for inpatient and outpatient diabetes education.
For more information on our Diabetes and Health Education Department, click here.