Description
A no-bake patriotic dessert with layers of strawberries, blueberries, and a creamy dairy base. Ripe fruits and pillowy marshmallows merge for a sweet-tart celebration of summer’s freshest flavors.
Ingredients
3 cups fresh strawberries, hulled and halved
2 cups fresh blueberries
16 oz (2 cups) cream cheese, softened
1½ cups sweetened condensed milk
1½ cups plain yogurt (full-fat or non-dairy)
1 tsp vanilla extract
1½ cups mini marshmallows
1 tbsp lemon juice
1 tbsp honey or sugar (optional, for extra sweetness)
Gelatin sheets or non-dairy stabilizer (optional, to firm layers)
Instructions
Mix cream cheese with sweetened condensed milk until smooth. Fold in yogurt and vanilla extract.
Layer strawberries into a trifle bowl or glass dish. Add ½ of the cream cheese mixture.
Top with blueberries, followed by the remaining cream cheese mixture.
Gently stir marshmallows to fluff slightly and spread over the top.
Chill for 2 hours before serving. Adjust sweetness with honey or sugar if desired.
Notes
Use ripe strawberries and pre-chill ingredients for a firmer texture. Substitute coconut yogurt for a dairy-free version. Freezes well in a sealed container for up to 2 weeks.
Nutrition
- Serving Size: 1 serving (1/12 of recipe)
- Calories: 450
- Sugar: 40g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg