Peach and Rice Trifle

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

Makes 10 servings

[edit] Ingredients

• 3 8-ounce cartons vanilla nonfat yogurt
• 3/4 cup low-Sugar apricot or peach spread, melted
• 3 tablespoons sherry
• 4 cups cooked rice
• 6 large peaches
• 1 teaspoon lemon juice
• 4 cups frozen whipped topping, thawed and divided
• ground cinnamon

[edit] Directions

1. Line wire mesh sieve or colander with several layers of paper towels.
2. Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid.
3. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
4. Combine peach spread and sherry in bowl; stir in rice. Set aside.
5. Peel and slice peaches; toss with lemon juice and set aside.
6. Spoon half of rice mixture into bottom of 2-quart glass serving bowl.
7. Arrange half of peaches over rice; spread half of yogurt over peaches.
8. Spread half of whipped topping over yogurt; sprinkle with cinnamon.
9. Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled.

[edit] See also