Delightful Peach Trifle
Type: Desserts and Baked Goods
Separate layers of pudding, peaches, cake, and topping produce a delightful peach trifle.
Serves: 9 servings
- PUDDING MIXTURE
- 2 cups skim or low-fat milk
- 1 package (4-serving size) cook-and-serve or instant vanilla pudding mix, regular or sugar-free
- PEACH MIXTURE
- 2 cups diced peeled fresh peaches
- 1 tablespoon sugar
- 2 tablespoons amaretto liqueur
- CAKE MIXTURE
- 8 slices (1/2-inch each) fat-free vanilla loaf cake or low-fat pound cake
- 2 tablespoons plus 2 teaspoons raspberry jam
- 1 1/2 cups nonfat or light whipped topping
- 3/4 cup regular or sugar-free nonfat or low-fat vanilla yogurt
- 3 tablespoons sliced toasted almonds (optional)
- Use the milk to prepare the pudding according to package directions. Cover the mixture and chill for at least 2 hours for cook-and-serve pudding or 30 minutes for instant pudding, or until chilled and thickened.
- To make the peach mixture, place the peaches, sugar, and liqueur in a medium-sized bowl, and stir to mix well. Set the mixture aside for 15 minutes to allow the juices to develop.
- To make the cake mixture, arrange the cake slices on a flat surface, and spread each slice with 1 teaspoon of the jam.
- To assemble the trifle, arrange half of the cake slices, jam side up, in a single layer over the bottom of a 2-quart glass bowl. Spread half of the peach mixture over the cake slices, and cover the peaches with half of the pudding. Repeat the cake, peach, and pudding layers.
- To make the topping, place the whipped topping in a medium-sized bowl, and gently fold in the yogurt. Swirl the mixture over the top of the trifle, cover, and chill for at least 3 hours. If desired, sprinkle the almonds over the top just before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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