Peach trifle

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

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