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!
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.
- Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
- Place 1/3 of the sliced bread on top of the yogurt mixture.
- 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.
- Place 1/3 of the thinly sliced banana on top of the raspberries.
- Pour 1/3 of the yogurt mixture over the bread and fruit.
- Repeat steps 2 to 5 two more times, ending by pouring the remaining yogurt over the fruit.
- Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
- 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.
- For a beautiful presentation of the entire trifle, consider using a trifle bowl.
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