Layer It On Us 

A lighter take on a crowd-pleasing dessert 
| Recipes | Editorial Staff
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Texture, color, taste: A holiday trifle has them all. pin-it

Who doesn’t like a trifle? Prep-wise, it’s a simple layering job. Eating-wise, it’s a sweet melding of flavors and textures. Our Test Kitchen’s version combines wine-roasted red grapes, Neufchâtel cheese, nonfat yogurt, sliced almonds, ladyfingers and a touch of cream for a lighter dessert that’s rich, creamy and complex. Serve in individual ramekins, or in a six-cup trifle dish for large gatherings. Count on raves.

Roasted Grape and Red Wine Trifle

Yield: 6 servings


Cook Time: 45 minutes (plus 30 minutes to set)

  • INGREDIENTS
  • 1½ cups light-bodied, fruity red wine (such as Beaujolais)

    1 tablespoon agave syrup

    1½ cups seedless red grapes, halved

    1/3 cup sliced almonds

    ½ cup Neufchâtel cheese

    3 tablespoons plain nonfat yogurt

    2 teaspoons lemon juice

    2 tablespoons heavy cream

    1/8 teaspoon almond extract

    18 ladyfinger cookies

DIRECTIONS

1. Preheat the oven to 400°. In a 9-inch square baking dish, stir together the wine and agave syrup. Add the grapes and roast until the grapes are shriveled and the wine is reduced to about ½ cup, 35 to 40 minutes. Remove the baking dish from the oven.

2. On a small rimmed baking sheet, add the almonds and toast in the oven until golden, 2 to 3 minutes. Remove from the oven.

3. While the grapes and almonds cool, make the filling and topping: In the bowl of a stand mixer fitted with the paddle attachment, add the Neufchâtel and beat on medium speed to soften, about 1 minute. Add the yogurt and lemon juice and beat to combine, using a rubber spatula to scrape down the bottom and sides of the bowl as needed. Transfer half of the mixture to a small bowl.

4. To the remaining Neufchâtel-yogurt mixture in the mixer bowl, add the heavy cream and almond extract. Remove the paddle attachment and, using the whisk attachment, whip the topping on medium-high speed until it is light and airy, about 30 seconds.

5. Dip a ladyfinger rounded side down in the grapes and wine and place it dipped side up in the bottom of a small glass or ramekin (you may need to slice the ladyfingers in half to get them to fit in the glass). Add a few grapes and a generous tablespoon of the Neufchâtel-yogurt filling. Repeat with another layer of ladyfingers, grapes and the whipped topping. Repeat with the remaining 5 servings. Cover each glass with plastic wrap and refrigerate for at least 30 minutes or overnight. Sprinkle with the almonds before serving. (The trifle can also be layered in a 6-cup trifle dish instead of in individual ramekins.) Calories per Serving: 307; Sodium: 123mg; Total Carbohydrate: 34g; Fiber: 1g; Fat: 12g

Make a Fried-Grape Salad
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