Breakfast Trifle

Ingredients

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

Directions

1. Cut bread into rectangles and set aside
2. 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.
3. Pour 1/2 cup of yogurt mixture in the bottom of a glass bowl.
4. 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.
5. Repeat step above two more times, ending by pouring the remaining yogurt over the entire mixture.
6. Cover and refrigerate for at least 2 hours or overnight allowing the bread to fully absorb the fruit juices.
7. Top with fresh sliced Kiwi, Strawberries or a fruit of your choice as a garnish.
8. This can also be prepared in individual portions following the same layering technique. Just substitute the glass bowl with wine glasses.

Food Exchanges: 1 Fruit, 1 Starch, 1/2 fat-free milk

Recipe Courtasy of Splenda, Inc. Splenda is a no calorie sweetener made from sugar that is suitable for diabetics.