Yield: 8 Servings
|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