Low-FODMAP Strawberry, Orange & Lemon Mini-Trifles; Gluten-free, Vegetarian

I am so excited to share this easy and fabulous recipe!  These low-FODMAP Mini Strawberry, Orange and Lemon Trifles are fresh and citrusy, with the welcome texture of a cookie crumble.  You can whip these up using my recipes for low-FODMAP lemon curd and low-FODMAP Nilla wafers, or use store bought versions if you know they are safe for your tummy.

Either way you make these, they are ready in a snap, but look super impressive and so elegant.

Try them with my low-FODMAP Vanilla Custard instead of the lemon filling, for a different flavor.

You may also love:

• low-FODMAP Key Lime Pie
• low-FODMAP Lemon Blueberry Bundt Cake
• low-FODMAP Lemon Blueberry Scones
• low-FODMAP Iced Lemon Loaf
• low-FODMAP Strawberry Sheet Cake

Check out over 400 more low-FODMAP recipes on the blog! IBS friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Strawberry, Orange & Lemon Mini-Trifles; Gluten-free, Vegetarian

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING

Serves 5

Prep time: 20 min

Chill time: 1 hour or longer

Ingredients

• 325 grams strawberries (about 2 & 1/2 cups), cut into halves or smaller depending on their size
  • 65g is one low-FODMAP serving due to fructose
• 2 medium oranges, peeled and pith removed. Isolate individual segments and cut these into halves depending on their size
  • 1 orange is one low-FODMAP serving
• 1 tablespoon freshly squeezed orange juice
• 1 & 1/2 tablespoons granulated sugar
• 6 ounces coconut cream (canned) and chilled
  • This is usually found in the Asian foods section or canned goods
  • This is NOT the same as ‘cream of coconut’. Opt for canned coconut cream (unsweetened) or whole coconut milk (you can skim the top layer and use as cream)
    • 2 ounces is one low-FODMAP serving
    • Check out my low-FODMAP Grocery Shopping blog for my tips!
    • Can also use heavy whipping cream, as 1/4 cup is one low-FODMAP serving (non dairy-free version)
• 6 ounces low-FODMAP lemon curd, prepared (or if you have a store-bought brand you tolerate)
• 200 g low-FODMAP Vanilla wafer cookies, or low-FODMAP sugar cookies
  • Can also substitute store bought gluten-free shortbread or sugar cookies
    • This was about 10-11 cookies
  • I haven’t tried them, but options are:
    • Schar’s butter cookies (avoid their shortbread cookies as they contain honey)
      • Ingredients: corn starch , butter (milk), corn flour , sugar , soy flour , corn syrup , salt , rice starch , modified corn starch , leavening agent: (ammonium bicarbonate) , baking soda , natural flavoring , citric acid . Contains: Milk, Soy. May contain Lupine.
    • Walker’s brand shortbread cookies
      • Ingredients: Flour Blend (Rice, Potato Starch, Maize, Stabiliser: Xanthan Gum), Butter, Sugar, Salt
• Garnish: fresh mint sprigs and more low-FODMAP whipped cream

Directions

• Chop up the cookies into small chunks
• Toss together first 4 ingredients, and let stand at room temperature 10 minutes
• Meanwhile, drain your coconut cream and place in bowl of stand mixer with whisk attachment (or use heavy whipping cream)
• Beat chilled coconut cream until thickened, then add lemon curd at low speed with an electric mixer until blended
• Gradually increase mixer speed, beating until medium peaks form
• In 4-5 small bowls or glasses (or 2-3 larger ones for sharing) layer 2 tablespoons of fruit mixture, then curd mixture then crushed cookies. Repeat layer once, then top with fruit mixture and curd mixture
• Serve immediately, or chill before serving
  • The cookies will soften with time, so if you prefer them soft, then I suggest chilling for 4-6 hours before serving
  • These low-FODMAP mini-trifles will keep about 2 days in the refrigerator, but for best results, serve in the first 24 hours
• Garnish with mint and additional whipped cream, if desired