Peach Trifle
Ingredients
- 1 cup low or non-fat vanilla yogurt
- 1 package vanilla pudding mix
- 2 cups skim milk
- 1/3 cup raspberry jam
- 1 tbsp dry sherry
- 4 1/2 cups angel food cake, cut into cubes
- 1 can sliced peached in juice, drained, 3 slices reserved for garnish
- mint sprigs
Instructions
Pour the yogurt into a coffee filter set in a colander over a bowl and let drain for 5 to 10 minutes. In a large bowl, whisk together the pudding mix and milk until well blended. Add the drained yogurt and stir to combine. Set aside. In a small bowl, mix the jam and sherry. Set aside. In a large deep glass bowl, arrange half of the cake cubes. Spread half of the pudding mixture over them. Spoon half the jam mixture over the pudding, and top with half the peaches. Repeat layers in the same order with remaining ingredients. Granish with the reserved peach slices and mint. For a change, this trifle is also delicious when made with a 15 ounce (425g) package of frozen unsweetened raspberries, sweetened with 1 tbsp granulated sugar, instead of the peaches.
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