Blueberry Brûlée Trifle

Tradition is compromised and nutrition embraced in this English trifle with a créme brûlée finish.

Makes 6 servings


  • 1 (4-serving-size) package instant vanilla pudding mix
  • 2 cups milk
  • ¾ cup plain Greek yogurt
  • 3 cups cubed angel food cake
  • 1½ cups fresh blueberries, divided
  • ½ cup brown sugar
  • Sifted powdered sugar, optional


Place pudding mix in a medium bowl. Whisk in milk and yogurt until thoroughly combined. Cover and chill for 2 to 48 hours. 

Divide cake cubes among six 10-ounce dessert dishes or ramekins. Stir 1 cup berries into pudding mixture. Spoon a generous ½ cup of the pudding mixture over cake in each dish. Sprinkle each with a heaping tablespoon of brown sugar. Using a kitchen torch, melt the sugar until bubbly and crisp.* Top with remaining berries and, if desired, powdered sugar. 

*Note: Instead of using a kitchen torch, assemble desserts in ramekins or other broiler-proof dishes. Place on a baking sheet and position so desserts are about 2 inches from broiler heat. Broil 2 to 3 minutes or until bubbly.