Breakfast Trifle

Serves: 10

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

1 Blend 1/2 cup of SPLENDA® Granulated Sweetener, plain yogurt and vanilla together in a medium mixing bowl. Set aside.

2 Cut bread into rectangles.

3 Mix together raspberries and 2 tablespoons SPLENDA® Granulated Sweetener gently. Do not drain raspberries.

4 To assemble trifle: POUR 1/2 cup of yogurt mixture in the bottom of the glass bowl.

5 Place 1/3 of the sliced bread on top of the yogurt mixture.

6 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.

7 Place 1/3 of the thinly sliced banana on top of the raspberries.

8 Pour 1/3 of the yogurt mixture over the bread and fruit.

9 Repeat steps 2-5 two more times, ending by pouring the remaining yogurt over the fruit.

10 Cover and refrigerate at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.

Nutrition Info (per serving)
Calories 200; Calories from Fat 10; Protein 8g; Fat 1g (sat 0g); Carbohydrate 39g; Fiber 3g; Cholesterol 0mg ; Sodium 190mg; Sugar 17g