1 32 oz. container non-fat plain yogurt
1/2 cup Splenda Granular
2 teaspoons vanilla extract
9 slices Italian style or other white bread, crusts removed
1 16 oz. package frozen dark pitted sweet cherries, thawed and drained
1 12 oz. package frozen unsweetened raspberries, thawed
1 15 oz. can, no sugar added cling peaches, drained
1 banana, thinly sliced
2 tablespoons Splenda Granular
Blend 1/2 cup of Splenda Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl.
Cut bread into rectangles.
Gently mix together raspberries and 2 tablespoons Splenda Granular. Do not drain raspberries.
Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
Place 1/3 of the sliced bread on top of the yogurt mixture.
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.
Place 1/3 of the thinly sliced banana on top of the raspberries.
Pour 1/3 of the yogurt mixture over the bread and fruit.
Repeat steps 2 to 5 two more times, ending by pouring the remaining yogurt over the fruit.
Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
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.
Recipe makes 10 servings.
Nutritional Information 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