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 overnight-breakfast-triflethe 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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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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