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Blend 1/2 cup of SPLENDA® Granulated Sweetener, plain yogurt and vanilla together in a medium mixing bowl. Set aside.
Cut bread into rectangles.
Mix together raspberries and 2 tablespoons SPLENDA® Granulated Sweetener gently. Do not drain raspberries.
To assemble trifle: 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 4-7 two more times, ending by pouring the remaining yogurt over the fruit.
Cover and refrigerate at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.