Orange and yoghurt trifles

Orange and yoghurt trifles



  • 300g natural ‘Greek’ style yogurt
  • 100mls condensed milk
  • zest and juice of one orange
  • 2 oranges


In a bowl, combine the yoghurt, condensed milk and zest and juice of one orange.

Cover with plastic wrap and pop in the fridge for at least two hours. In this time it will set into a thick, creamy consistency.

Zest the remaining oranges, and remove the skin with a knife, making sure you loose all the pith. Slice.

Spoon the yogurt mixture into bowls, top with the orange slices and then another little dollop of yogurt. Sprinkle with zest and serve.


  • You could also make this with berries or poached fruit but I think oranges are the nicest and prettiest. Also, to jazz this up a bit why not serve with some sponge fingers or little shortbreads and even a sprinkling of praline toffee?
  •  This recipe comes via my favourite cookbook, Tessa Kiros’ Apples for Jam. It is incredibly easy and very good, particularly at this time of year when the oranges are at their sweetest.
  • If you have some pretty little glass serving bowls use them here (I bought my set recently from our local Salvation Army Family Store and noted there were lots more like them on the shelves, all for about 50 cents each), otherwise serve the yoghurt mixture in a nice bowl with the oranges in another and ask everyone to help themselves.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

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