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Delightful Peach Trifle

Categories: Low-fat
Type: Desserts and Baked Goods

Separate layers of pudding, peaches, cake, and topping produce a delightful peach trifle.

Serves: 9 servings


  • 2 cups skim or low-fat milk
  • 1 package (4-serving size) cook-and-serve or instant vanilla pudding mix, regular or sugar-free
  • 2 cups diced peeled fresh peaches
  • 1 tablespoon sugar
  • 2 tablespoons amaretto liqueur
  • 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)

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  1. 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.
  2. 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.
  3. To make the cake mixture, arrange the cake slices on a flat surface, and spread each slice with 1 teaspoon of the jam.
  4. 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.
  5. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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