PEACH MELBA TRIFLE

Peach Melba Trifle image

This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1-1/2 cups fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)

Steps:

In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

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