Banana Vanilla Breakfast Trifle

Breakfast Trifle
1 (32-ounce) container non-fat plain yogurt
1/2 cup SPLENDA® Granular
2 teaspoons vanilla extract9 slices Italian style or other white bread, crusts removed
1 (16-ounce) package frozen dark pitted sweet cherries, thawed and drained
5-7 Red Grapes
1 (12-ounce) package frozen unsweetened raspberries, thawed
1 (15-ounce) can, no sugar added cling peaches, drained
1 banana, thinly sliced.
3-4 medium size Strawberry
2 tablespoons SPLENDA® Granular

Directions:
1. Blend 1/2 cup of SPLENDA® Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl.
2. Cut bread into rectangles.
3. Gently mix together raspberries and 2 tablespoons SPLENDA® Granular.
4. Do not drain raspberries.

Assembly:

1. Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
2. Place 1/3 of the sliced bread on top of the yogurt mixture.
3. 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.

4. Place 1/3 of the thinly sliced banana on top of the raspberries.

5. Pour 1/3 of the yogurt mixture over the bread and fruit.

6. Repeat steps 2 - 5 two more times, ending by pouring the remaining yogurt over the fruit.

7. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.

Serving Suggestions:

1. Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.

2. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.
Makes approximately 10 (8-ounce) servings.
Nutrients Per Serving:Total Calories 180, Calories From Fat 5, Cholesterol 0 mg, Sodium 160 mg, Total Carbohydrate 35 g,Dietary Fiber 2 g, Sugars 23 g, Protein 7 g, Total Fat 0.5 g.
Exchanges Per Serving: 1 fruit, 1 starch, 1/2 fat-free milk.