No Bake Healthy Berry Rose Trifle; this beautiful summery dessert is gluten free, refined sugar free and lightened up with Greek yoghurt and rosewater.
Just how darn beautiful is this No Bake Healthy Berry Rose Trifle… right?!
Last month I had the pleasure of working with the Jurlique UK team to create a gorgeous summery dessert showcasing some of Jurlique’s superstar natural ingredients; citrus, rose and rosewater. With a healthy spin on it, of course!
I blended Jurlique’s signature fragrant ingredients together to create this healthy berry rose trifle. A nutritious twist on a traditional trifle, this version layers together a no-bake oat and coconut biscuit crumble, pimped-up Greek yoghurt and zesty fresh berries. Adding rosewater and vanilla to the thick yoghurt creates the most incredible, luxurious creamy layer… you won’t be missing any sugary custard.
You can start this recipe in advance, making the biscuit layer and blending up your Greek yoghurt and storing it all in the fridge overnight or even 2 days before. When you’re ready to enjoy your healthy berry rose trifle you can then just whip the ingredients out and assemble. This makes it a great healthy dessert option for a dinner party!
Also, who doesn’t love a dessert where you don’t have to turn on the oven?! No Bake Healthy Berry Rose Trifle is not only nutritious and delicious, it’s very simple to make and looks beautiful in little glasses, too. I love dipping my spoon through all of the colourful layers and getting a little of everything in one bite.
No Bake Healthy Berry Rose
- 3/4 cup gluten-free rolled oats (68 grams)
- 4-5 Medjool dates (80 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/4 cup almonds (40 grams)
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 orange
- 1 1/2 cups unsweetened Greek yoghurt
- 1 tbsp vanilla extract
- 2-4 tsp rosewater, to taste
Berry layer and toppings
- 2 1/2 cups fresh berries of choice
- 1/4 cup pistachios (30 grams)
- 2 tbsp dried rose petals
- 1 handful fresh mint leaves
- For best results, start with the biscuit layer and prepare a few hours in advance (or the night before) so it has time to chill.
- To make the biscuit layer, firstly place all biscuit ingredients except the orange into your food processor bowl. Zest the orange and add zest to the bowl. Cut the orange in half and gently squeeze in a little juice from one half, about 2 tablespoons worth. Save the rest of the orange - pop it in the fridge.
- Pulse the biscuit mix until the mixture starts coming together as a crumbly, sticky dough; it should stick together when you pinch it with your fingers. Scoop the mix out and roughly shape into a ball, wrap in cling film and pop in the fridge. Chill for at least 2 hours.
- Next, move on to the pistachios. Roughly chop into small pieces and then place in a small frying pan. Toast over a moderate heat just for a few minutes, until they start to brown slightly. Set aside to cool.
- Make the rose yoghurt. In a bowl mix together the yoghurt and vanilla extract. Add a few drops of rosewater and mix again. Taste test, and continue to add rosewater a few drops at a time until it reaches a flavour you like.
- Prepare the berries. Rinse berries, trim and dice any strawberries (if using them) and then combine in a bowl. Retrieve the remaining orange used for the biscuit layer. Squeeze out all remaining juice from the orange over the berries, and then toss the berries around a little.
- Finally, layer everything together. To make four individual pots, take four serving cups (approx. 250mL capacity).
- Retrieve the biscuit layer from the fridge and break into eight pieces. Starting with the biscuit, crumble one piece into the bottom of a glass. Scoop over ⅛ of the berry mix, followed by ⅛ of the yoghurt. Repeat the layers again, finishing with the yoghurt. Do the same with the remaining three serving cups.
- Top each cup with a sprinkle of the toasted pistachios, rose petals and a fresh mint leaf or two. Serve.