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Breakfast Trifle

Diabetic Recipe

Breakfast Trifle is 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!

Breakfast Trifle

Recipe Ingredients

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

Blend 1/2 cup of granular sweetener, plain yogurt, and vanilla extract together in a medium sized mixing bowl.

Cut bread into rectangles.

Gently mix together raspberries and 2 tablespoons granular sweetener. Do not drain raspberries.


  1. Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
  2. Place 1/3 of the sliced bread on top of the yogurt mixture.
  3. 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.
  4. Place 1/3 of the thinly sliced banana on top of the raspberries.
  5. Pour 1/3 of the yogurt mixture over the bread and fruit.
  6. Repeat steps 2 to 5 two more times, ending by pouring the remaining yogurt over the fruit.
  7. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.

Serving Suggestions:

Fresh kiwi slices

  1. Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.
  2. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.
  3. For a beautiful presentation of the entire trifle, consider using a trifle bowl.

Nutrition Information

Recipe makes 10 servings
Total Calories: 180; Calories From Fat: 5; Cholesterol: 0 mg; Sodium: 160 mg; Carbohydrates: 35 g; Fiber: 2 g; Sugars: 23 g; Protein: 7 g; Total Fat: >0.5 g;

Exchanges Per Serving: 1 fruit, 1 starch, 1/2 fat-free milk