Breakfast Trifle

1. Blend 1/2 cup of SPLENDA^® Granulated Sweetener, plain yogurt and vanilla together in a medium mixing bowl. Set aside.

2. Cut bread into rectangles.

3. Mix together raspberries and 2 tablespoons SPLENDA^® Granulated 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 and 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.

NOTE

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.