Trifle is a dessert that usually consists of pound cake, fruits, jam, custard and whipped cream.  I changed it to a healthier and easier version by using yoghurt. For the cake base, I used a microwaved mug cake. You can bake your own cake or use a store-bought one.

Makes 3-4 servings
Total time: 30 minutes

For the mug cake

• 3 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 60 mL milk
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1/4 cup self-rising flour
• 1/8 teaspoon salt

1. Coat inside of  mugs with 1 tablespoon melted butter
2. In a mixing bowl, whisk together sugar, milk, 2 tablespoons melted butter, vanilla extract and egg until blended (butter may still be warm, add egg at the end to prevent curdling)
3. Add flour and salt, whisk until smooth
4. Pour into mugs, no more than half full
5. Microwave for about 90 seconds

For the trifle

• 300-400 g mug cake or store-bought cake
• 100 g fresh raspberries
• 1/4 cup pure raspberry jam
• 200 g vanilla flavoured Greek yoghurt

1. Coarsely mash raspberries with fork, add jam, mix until blended
2. Layer cake, raspberry mixture, yoghurt in desired container…..Dig in!