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HONEY LEMON YOGURT GLUTEN-FREE
GINGERBREAD TRIFLE

Single serve or served in a traditional trifle bowl, these precious gingerbread trifles are the perfect not-too-sweet treat after a holiday meal.They’re big on flavor, yet light on the tummy, with Redwood Hill Farm’s creamy goat’s milk yogurt that’s double infused with honey and just the right amount of fresh zest for a lemony tang. For a lactose free version use Green Valley Organics Honey Yogurt. Make-it-easy with bakery-bought gingerbread or satisfy gluten-free guests with our recipe for easy-bake Gluten Free Gingerbread Spice Loaf. Jazz it up with traditional lemon curd or try our recipe for Luscious and Lactose-Free Lemon Curd (make it a little tipsy with a touch of brandy).

Serves 6

Ingredients:

  • 4 (6 oz.) containers Redwood Hill Farm or Green Valley Organics Honey Yogurt
  • 6 Tbs. honey, divided
  • Juice and zest of one lemon
  • 4 cups cubed gluten-free gingerbread (reserve remaining loaf for a midnight treat)
  • 1 1/2 cups lemon curd, optional
  • 1/3 cup brandy, optional
  • 3 Tbs. chopped nuts (walnuts, pecans, almonds)
  • 3 Tbs. chopped candied ginger

 

Directions:

  1. Set up 6 dessert glasses.
  2. In a small bowl, mix yogurt with 3 Tbs. honey and lemon juice. Reserve zest for garnish.
  3. Place a dollop of yogurt in the bottom of each glass. Top with 4 to 5 cubes of gingerbread. Sprinkle gingerbread with brandy. Add a spoonful of lemon curd and a heaping spoonful of yogurt. Repeat, ending with yogurt.
  4. Garnish with nuts, candied ginger, lemon zest and a drizzle of honey.

PER SERVING: 337 CAL; 6G PROT; 15G TOTAL FAT (4G SAT. FAT); 47G CARB; 28MG CHOL; 223MG SOD; 2G FIBER; 19G SUGARS

 

Switch It Up, Switch It Out

We layered our gingerbread trifles with Redwood Hill Farm Wildflower Honey Goat Yogurt for its sweet, creamy honey goodness. But if you’re out of Redwood Hill Farm Wildflower Honey Goat Yogurt or have a hankerin’ for cow’s milk products, try our Green Valley Organics Lactose Free Honey, Vanilla, or Peach Yogurt.  Each adds exceptional creaminess and loads of flavor—without lactose. Or try Redwood Hill Farm Vanilla or Cranberry-Orange Goat Yogurt for a festive flair! Substitute all yogurt 1:1.

  

Luscious and Lactose-Free Lemon Curd 

Makes 2 1/2 cups (20 2 Tbs. servings)

 

 Ingredients:

  • 5 egg yolks
  • 1 1/2 cups granulated sugar
  • 4 lemons, juiced and zested (1/2 cup juice)
  • 1/2 cup non-hydrogenated natural spread (we like Earth Balance Buttery Spread)
  • pinch of salt

 Directions:

  1. Fill a medium saucepan with about 2-inches of water and bring to a boil over medium heat.
  2. Whisk together egg yolks with sugar and lemon zest in a glass or metal bowl, large enough to fit over the saucepan. Whisk in lemon juice, place pan on top of the saucepan and reduce heat to low. Be sure the bottom of the bowl does not touch the water.
  3. Whisk until the mixture is light yellow in color and thick enough to coat the back of a spoon.
  4. Remove from heat and whisk in Earth Balance, about a tablespoon at a time. Mixing well after each addition.
  5. Add a pinch of salt, remove from heat and place in a covered glass container with a piece of plastic wrap pressed against the top of the curd.
  6. Refrigerate and enjoy within 2 weeks (if it lasts that long!).

 PER SERVING: 110 CAL; 1G PROT; 5G TOTAL FAT (2G SAT. FAT); 17G CARB; 46MG CHOL; 57MG SOD; 1G FIBER; 15G SUGARS

 

Gluten Free Gingerbread Spice Loaf 

Makes 1 loaf (10 servings)

 

Ingredients:

  • 2 1/2 cups all-purpose gluten-free flour mix (we like Jules Gluten-Free)
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup ginger ale or water
  • 1 cup unsulphured molasses
  • 2/3 cup granulated sugar
  • 1/2 cup non-hydrogenated natural spread (we like Earth Balance Buttery Spread)
  • 1/4 cup honey
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 eggs, beaten

 Directions:

  1. Preheat oven to 350°F. Grease an 8.5 X 4.5 inch loaf pan, set aside.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  3. In a medium saucepan, stir together ginger ale, molasses, sugar, “butter”, honey, ginger and cinnamon. Cook over medium heat, stirring occasionally, until the “butter” melts. Remove from heat and stir in vanilla.
  4. Combine molasses mixture with dry mixture. Mix in eggs, and stir until smooth.
  5. Pour into prepared pan and bake 35 to 40 minutes, until cake is set and a knife inserted in the center comes out clean.
  6. Allow to cool, remove from pan and enjoy.

PER SERVING: 326 CAL; 2G PROT; 6G TOTAL FAT (2G SAT. FAT); 61G CARB; 32MG CHOL 

Gingerbread Trifle