Breakfast Trifle

Makes 10 Servings


1/2 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


Blend 1/2 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 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 4-7 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.

Nutritional Information

Calories 200
Fat 1g
Sodium 190mg
Carbohydrates 41g
Dietary Fiber 3g
Sugars 26g
Protein 8g


Recipe courtesy of

Items of Interest

December 8, 2012 Breakfast & Brunch, Fruits, Vegetables and Other Produce