You’ve got the appetizers, entree and side dishes figured out. All that’s left is dessert, and you want something that’s a little different, but delicious, and appeals to kids and adults alike.
How about trifle? A classic English dessert, trifle is traditionally made of alternating layers of sponge cake or ladyfingers, fruit or jam, custard and whipped cream, then garnished with candied or fresh fruit, nuts or grated chocolate. It’s then refrigerated for a few hours before serving, to allow the flavours to meld. Trifle is best made and served in a deep, clear glass bowl or a footed glass trifle dish to show off the pretty layers. It looks elegant and superbly impressive, but shhh! – it’s a cinch to make and perfect for feeding a crowd.
This trifle is a playful twist on the classic.
Peanut Butter and Grape Trifle
Ingredients:
• 1 (16-ounce) container nonfat vanilla Greek yogurt
• 8 tablespoons creamy peanut butter
• 2 tablespoons honey
• 1 (8-ounce) container lite whipped topping, divided
• 1 (16-ounce) store-bought pound cake, sliced into 1-inch cubes
• 3 cups red seedless California grapes, plus more for garnish
• 3 cups green seedless California grapes, plus more for garnish
• 1/4 cup honey-roasted peanuts, chopped (optional garnish)
Directions:
In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) and chopped peanuts, if desired.
Serves 14.
Nutritional analysis per serving (with peanuts): Calories 313; Protein 8 g; Carbohydrate 38 g; Fat 15 g (Sat. Fat 5g); 42% Calories from Fat; Cholesterol 73 mg; Sodium 197 mg; Potassium 206 mg; Fibre 1 g.
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