Breakfast Trifle:

Date Added: 16 Jan 2010
Listed in: Breakfast and Brunch

• ½ 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

Preparation Time 10 min | Cooking Time 25 min:
10 servings | 200 Calories | 8g Protein | 39g Carbohydrates | 1g Fat

An elegant no-cook way to feed breakfast to a hungry crowd. Make it the night before and sit down and enjoy breakfast with the group!

• Blend ½ 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 ½ cup of yogurt mixture in the bottom of the glass bowl.


• Place ⅓ of the sliced bread on top of the yogurt mixture.


• Top bread with ⅓ of the peaches, ⅓ of the cherries and ⅓ of the raspberries. Drizzle about ⅓ of the raspberry juice onto the bread.


• Place ⅓ of the thinly sliced banana on top of the raspberries.


• Pour ⅓ of the yogurt mixture over the bread and fruit.


• Repeat steps 2-5 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.

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