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Mini Strawberry Yoghurt Trifles with Pistachio and Dried Rose Petals

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6


Yoghurt Pound Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup Mountain High Yoghurt
  • 3/4 cup white granulated sugar
  • 1/4 cup light or dark brown sugar
  • 3 large eggs
  • 1/2 cup olive oil

Berry Yoghurt Puree:

  • 1/2 pound strawberries
  • 2 tablespoons honey
  • Pinch of salt
  • 2 cups Mountain High Yoghurt


  • 1/2 cup pistachios chopped
  • 1 tablespoon dried rose petals crushed


  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yoghurt, white sugar, brown sugar and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean. Allow to cool completely.
  • Meanwhile, let’s make the berry yogurt puree. In a food processor or blender, add the strawberries, honey and salt and pulse until pureed. Run the strawberry puree through a fine-mesh strainer and discard the seeds and pulp. In a medium bowl, combine the yoghurt and strawberry puree.
  • To assemble, start by cutting the pound cake into small cubes. Add a handful of pound cake cubes to each of the glasses. Top with a liberal dollop of strawberry yoghurt, a sprinkling of pistachios and rose petals. Repeat until you have about 3 layers. Repeat with the remaining trifles.


Serving: 6g