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This trifle is a riff on the English classic. We use coffee to moisten cereal pieces, and top it with yogurt and crème fraîche, and fresh berry puree to make a healthy, yet elegant breakfast dish. This recipe is easily adaptable. You can use silken tofu and replace any of the dairy with vegan versions. You can also sweeten everything with your sweetener of choice, and use whatever nuts you like. This is up for interpretation, so enjoy!

8-10 Oatabix or Wheatabix (about 1 package)
1 cup freshly brewed coffee + 3 tablespoons of sugar + ½ cup soy milk or low-fat milk
1 pint pureed blackberries + 1 pint fresh blackberries
1 cup plain nonfat yogurt + 1 cup crème fraîche
½ teaspoon vanilla extract or almond extract
1 tablespoon honey or 2 tablespoons organic cane sugar
¼ cup walnuts or filberts for the top
Garnish: Cinnamon or cocoa powder

Combine the yogurt and crème fraîche with the honey or sugar and extract.
Layer a medium size bowl with the cereal bits, covering the bottom and sides. Break up any excess pieces to cover any large holes. Gently crush the cereals to mold to the side of the bowl.
Pour the coffee evenly over the cereal pieces once it has been mixed with the sugar and milk. The cereal will absorb the coffee.
Cover with a layer of preserved berries, then spoon over the yogurt and crème fraîche mixture. Cover and let rest overnight in the fridge.
When you are ready to serve, top the trifle with the fresh berries and nuts. Sprinkle with the cinnamon and cocoa powder, and serve by spooning out some of the mixture onto individual plates.
Serves 8-10 people.