Makes 10 Servings
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
4 cups plain nonfat yogurt
2 teaspoons vanilla extract
9 slices Italian style or other white bread, crusts removed
12 ounces frozen unsweetened raspberries, thawed
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 (15 ounce) can cling peaches, no sugar added, drained
16 ounces frozen dark pitted sweet cherries, thawed and drained
1 banana, thinly sliced
Blend 1/2 cup of SPLENDA® Granulated Sweetener, plain yogurt and vanilla together in a medium mixing bowl. Set aside.
Cut bread into rectangles.
Mix together raspberries and 2 tablespoons SPLENDA® Granulated Sweetener gently. Do not drain raspberries.
To assemble trifle: Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
Place 1/3 of the sliced bread on top of the yogurt mixture.
Top bread with 1/3 of the peaches, 1/3 of the cherries and 1/3 of the raspberries. Drizzle about 1/3 of the raspberry juice onto the bread.
Place 1/3 of the thinly sliced banana on top of the raspberries.
Pour 1/3 of the yogurt mixture over the bread and fruit.
Repeat steps 4-7 two more times, ending by pouring the remaining yogurt over the fruit.
Cover and refrigerate at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
Dietary Fiber 3g
The post Breakfast Trifle appeared first on Sucralose.