Source: SPLENDA®

A trifle made with banana, cherries, raspberries, and peaches.

Servings

0.5 cup SPLENDA® No Calorie Sweetener, granulated
4 cup plain nonfat yogurt
2 tsp vanilla extract
9 piece medium slice Italian bread , crust removed
12 oz frozen red raspberries , unsweetened, thawed
2 tbsp SPLENDA® No Calorie Sweetener, granulated
15 oz canned peaches in water , cling, drained, no sugar added (1 can)
16 oz frozen unsweetened sour red cherries , thawed, drained
1 medium bananas , 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.

You will need a large clear glass bowl (approx. 12 cups). A bowl with straight sides gives the best presentation. Top with fresh fruit as a garnish before serving. Sliced kiwi and strawberries make an excellent garnish. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.