Author Notes
Why don't you....pack layers of crisp corn cakes, berries and yogurt cream into a lidded glass, stash it in the fridge for a bit and eat it for breakfast? —Laurie
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Ingredients
- Corncakes
-
1 packet
Jiffy® Cornbread mix
-
1/2 cup
milk
-
1
egg
-
1/4 cup
blueberry Greek yogurt
- Berry Compote and Yogurt Cream
-
2 cups
frozen blueberries or triple berry mix
-
1/4 cup
sugar
-
1/4 cup
water
-
1 teaspoon
lemon juice
-
1/2 cup
heavy cream
-
3 tablespoons
blueberry Greek yogurt
Directions
-
Put cornbread mix in bowl.
2. Mix all wet ingredients together and add to dry. Stir just until combined. Let sit for 10 minutes.
3. Pour by tablespoonfuls onto medium-hot griddle to make 3 inch pancakes. Flip when bubbles appear and cook for another few minutes but don't undercook - you may need to turn heat down to make sure these cook all the way through. Set aside on plate (no need to keep warm).
-
Put 1 cup of berries and other ingredients in a small saucepan. Bring to a low boil, turn heat down and cook for 5 minutes on low. Add remaining cup of berries and simmer for another 5 minutes. Pour into a heatproof dish to cool.
-
Put cream and yogurt in a bowl and whip with electric mixer until soft peaks form (you may be tempted to add sugar to this but I advise against it - the completed trifle is plenty sweet. )
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