Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Low-fat vanilla yogurt |
1 \N | Vanilla instant pudding mix |
2 cups | Skim milk |
⅓ cup | Strawberry jam |
1 tablespoon | Dry sherry |
4½ cup | Angel food cake; cubed, 12 oz cake |
1 \N | Sliced peaches in juice; drained, divided |
1 \N | Sliced strawberries; optional |
1 \N | Mint sprigs; optional |
Cover large plate with 3 paper towels: with spatua spread yogurt over to ½ thickness. Top with additional towels; let stand 5 min.
Meanwhile, in large bowl whick together pudding mix and milk until blended. With rubber spatual scrape yogurt into bowl with pudding.
Stir until blended; set aside. Combine jam and sherry until blended; set aside. Arrange half of cake in a 2 qt trifle bowl. Spread half of pudding mixture over cake cubes. Spoon half of jam mixture over pudding; top with half of peaches. Repeat layering with remaining cake, pudding mixture, jam mixture and peaches. Garnish with sliced strawberries and mist sprigs, if desired. Per Serving: 209 calories, 6 g. protien, 1 g fat, 2 mg chol, 47 g carbs, 380 mg sodium. Source: Women's World Nov. 5, 1996 Posted to REG2 2/97 Shared by Sarah Gruenwald Radcliff, Ky USA