Pour the yogurt into a coffee filter set in a colander over a bowl and let drain for 5 to 10 minutes.
In a large bowl, whisk together the pudding mix and milk until well blended.
Add the drained yogurt and stir to combine. Set aside. In a small bowl, mix the jam and sherry.
Set aside. In a large deep glass bowl, arrange half of the cake cubes.
Spread half of the pudding mixture over them.
Spoon half the jam mixture over the pudding, and top with half the peaches.
Repeat layers in the same order with remaining ingredients.
Granish with the reserved peach slices and mint. For a change, this trifle is also delicious when made with a 15 ounce (425g) package of frozen unsweetened raspberries, sweetened with 1 tbsp granulated sugar, instead of the peaches.
Ingredients:
1 cup low-fat vanilla yogurt or 1 cup non-fat vanilla yogurt
1 (5 ounce) packages vanilla pudding mix
2 cups skim milk
1/3 cup raspberry jam
1 tablespoon dry sherry
4 1/2 cups angel food cake, cut into cubes
1 can peaches in juice, sliced, drained, 3 slices reserved for garnish
to taste mint sprigs
Steps/Methods:
Pour the yogurt into a coffee filter set in a colander over a bowl and let drain for 5 to 10 minutes.
In a large bowl, whisk together the pudding mix and milk until well blended.
Add the drained yogurt and stir to combine. Set aside. In a small bowl, mix the jam and sherry.
Set aside. In a large deep glass bowl, arrange half of the cake cubes.
Spread half of the pudding mixture over them.
Spoon half the jam mixture over the pudding, and top with half the peaches.
Repeat layers in the same order with remaining ingredients.
Granish with the reserved peach slices and mint. For a change, this trifle is also delicious when made with a 15 ounce (425g) package of frozen unsweetened raspberries, sweetened with 1 tbsp granulated sugar, instead of the peaches.
