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Breakfast: Breakfast Trifle

Source of Recipe

Splenda, Inc.


Recipe Introduction

"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!"

List of Ingredients

1 32 oz. Container Non-Fat Plain Yogurt
1/2 cup SPLENDA® Granular
2 teaspoons Vanilla extract
9 slices Italian style or other white Bread, crusts removed
1 16 oz. Pkg frozen dark pitted sweet cherries, thawed and drained
1 12 oz. Pkg frozen unsweetened raspberries, thawed
1 15 oz. Can, no sugar added Cling Peaches, drained
1 Banana, thinly sliced.
2 tablespoons SPLENDA® Granular




Recipe

Blend 1/2 cup of SPLENDA® Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl.
Cut bread into rectangles.
Gently mix together raspberries and 2 Tbsp. SPLENDA® Granular.
Do not drain raspberries.
ASSEMBLY:

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 2-5 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.
Serving Suggestions:

Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.

NOTE: This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.

Makes approximately 10 (eight oz.) servings.

Nutrients Per Serving:
Total Calories 180
Calories From Fat 5
Cholesterol 0 mg
Sodium 160 mg
Total Carbohydrate 35 g
Dietary 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.