Overnight Breakfast Trifle
Overnight Breakfast Trifle is a quick (25) Minute recipe. Could also be used as a dessert. Use for large gatherings and/or overnight guests. It would be a great Show-Stopper when you place this on your table. Use for holiday guests or any large gathering. Ingredients Include: dark cherries, red raspberries, bananas, peaches and yogurt. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, heart-healthy, diabetic friendly and Weight Watchers (5) PointsPlus recipe. Makes (10) servings. Overnight Breakfast Trifle will be loved by all of your family, friends and guests.
Prep Time: 25 Minutes.
Total Time: 2 Hours-25 Minutes.
NOTE: This recipe is for a large gathering! Makes 10 servings.
You will need a large clear glass bowl (approx. 12 cups). A bowl with straight sides gives the best presentation. Top with fresh fruit as a garnish before serving. Sliced kiwi and strawberries make an excellent garnish. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.
1/2 cup granulated no-calorie sweetener
4 cups plain nonfat yogurt
2 tsp vanilla extract
9 slices Italian style or other white bread, crusts removed
(12 oz) frozen unsweetened red raspberries, thawed, undrained
2 tbsp granulated no-calorie sweetener
1 (15 oz) can cling peaches, no sugar added, drained
(16 oz) frozen dark pitted sweet cherries, thawed, drained
1 banana, thinly sliced
1. Blend together the 1/2 cup sweetener, plain yogurt and vanilla in a medium size mixing bowl. Set aside.
2. Cut bread into rectangles.
3. Mix together raspberries and the 2 tablespoons sweetener gently. Do not drain raspberries.
4. To assemble trifle: Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
5. Place 1/3 of the sliced bread on top of the yogurt mixture.
6. Top bread with 1/3 of the peaches, 1/3 of the cherries & 1/3 of the raspberries. Drizzle about 1/3 of the raspberry juice onto the bread.
7. Place 1/3 of the thinly sliced banana on top of the raspberries.
8. Pour 1/3 of the yogurt mixture over the bread and fruit.
9. Repeat steps 4-7 two more times, ending by pouring the remaining yogurt over the fruit.
10. Cover and refrigerate at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
YIELD: 10 Servings.
Serving Size: 1 cup per serving.
Wwight Watchers PointsPlus = 5
Carb Choices: 2-1/2
Calories: 200, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 190mg, Sugars: 26g, Carbohydrates: 41g, Fiber: 3g, Protein: 8g
Original recipe and image from: McNeil Nutritionals, LLC. http://recipes.splenda.com/recipes/1397155-Breakfast-Trifle
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