Breakfast Trifle

A creamy layered fruit dessert made with vanilla-sweetened yogurt, soft bread, and mixed cherries, raspberries, peaches, and banana. Chilled until the flavors meld, it is a light, refreshing no-bake treat with a trifle-like texture.

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Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

1 32 oz container of non-fat plain yogurt
½ cup Splenda Granular
2 teaspoons vanilla extract
9 slices Italian style bread or other white bread, crusts removed
1 16 oz package frozen dark pitted sweet cherries, thawed and drained
1 12 oz package frozen unsweetened raspberries, thawed
1 15 oz can, no sugar added cling peaches, drained
1 banana, thinly sliced
2 tablespoons Splinda Granular

Method

Cut bread into rectangles and set aside
Blend 1/2 cup of Splenda Granular, plain yogurt and vanilla extract together in a medium sized mixing bowl. Gently mix together the raspberries and 2 tbsp Splenda Granular. Do not drain raspberries.
Pour 1/2 cup of yogurt mixture in the bottom of a glass bowl.
PLace 1/3 of the sliced bread on top of the yogurt mixture and top bread with 1/3 of the peaches, 1/3 of the cherries and 1/3 of the raspberries. Place thinly sliced banana on top of the raspberries. Drizzle about 1/3 of the raspberry juice on the mixture. Add about 1/3 of the yogurt to the top of the mixture.
Repeat step above two more times, ending by pouring the remaining yogurt over the entire mixture.
Cover and refrigerate for at least 2 hours or overnight allowing the bread to fully absorb the fruit juices.
Top with fresh sliced Kiwi, Strawberries or a fruit of your choice as a garnish.
This can also be prepared in individual portions following the same layering technique. Just substitute the glass bowl with wine glasses.