| 1 carton (32 oz.) | fat-free plain yogurt | | 1/2 cup plus 2 T. | Splenda granular, divided | | 2 teaspoons | vanilla extract | | 1 pkg. (12 oz.) | frozen unsweetened raspberries, thawed, | | undrained | | 9 slices | Italian or other white bread, crusts removed, | | cubed | | 1 pkg. (16 oz.) | frozen dark pitted sweet cherries, thawed | | and drained | | 1 can (16 0z.) | no sugar added cling peaches, drained | | 1 | banana, thinly sliced | | sliced strawberries & kiwi for garnish |
| | In a bowl, combine yogurt, 1/2 cup Splenda and vanilla; set aside. In a separate bowl, combine undrained raspberries, and remaining Splenda; set aside. Spread 1/2 cup yogurt mixture in bottom of a 3 qt. Glass serving bowl or trifle dish. Top with layers of 1/3 each of the bread, cherries, raspberries with juice, peaches and banana. Spoon 1/3 of the remaining yogurt mixture over all. Repeat layers twice, ending with yogurt on top. Cover and refrigerate at least 2 hours or overnight. Garnish with sliced kiwi and strawberries.
Why not use vanilla yogurt? Seems fruit choice could vary. |
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