LOCATION: Recipes >> Trifle Recipes >> Peach Trifle
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Peach Trifle
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Peach Trifle
1 cup low or non-fat vanilla yogurt
1 package vanilla pudding mix
2 cups skim milk
1/3 cup raspberry jam
1 tbsp dry sherry
4 1/2 cups angel food cake, cut into cubes
1 can sliced peached in juice, drained, 3 slices reserved for garnish
mint sprigs
Pour the yogurt into a coffee filter set in a colander over a bowl
and let drain for 5 to 10 minutes. In a large bowl, whisk together
the pudding mix and milk until well blended. Add the drained yogurt
and stir to combine. Set aside. In a small bowl, mix the jam and
sherry. Set aside. In a large deep glass bowl, arrange half of
the cake cubes. Spread half of the pudding mixture over them.
Spoon half the jam mixture over the pudding, and top with half the
peaches. Repeat layers in the same order with remaining ingredients.
Granish with the reserved peach slices and mint.
For a change, this trifle is also delicious when made with a 15
ounce (425g) package of frozen unsweetened raspberries, sweetened
with 1 tbsp granulated sugar, instead of the peaches.
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