1/2 cup Splenda Granulated
4 cups plain fat-free yogurt
2 tsp vanilla extract
Blend the above ingredients together in a medium mixing bowl; set aside.
1 Sugar-Free Angel Food cake, cubed or torn into bite-size pieces
1 pkg (12-oz) frozen unsweetened raspberries, thawed
2 tbsp Splenda Granulated
Gently combine the raspberries and Splenda; set aside. Do not drain the raspberries.
2 large fresh peaches, peeled and diced
2 fresh pears, peeled and diced
1 large firm banana, thinly sliced
To assemble the trifle: Pour a half cup of the yogurt mixture in the bottom of a glass bowl. Place a third of the angel food cubes on top of the yogurt mixture. Top with a third each of the diced peaches, diced pears, and raspberries. Drizzle a third of the raspberry juice over the fruit and cake. Top with a third of the sliced banana. Pour a third of the yogurt mixture over the cake and fruit. Repeat the process twice.
Cover the dish and refrigerate for at least 2 hours or overnight to allow the cake to absorb the fruit juices.