Vanilla Poundcake Strawberry Peach Trifle

Remember the Poundcakes from the last Weight Watcher Wednesday post that stuck to the paper? Well, I promised a Trifle recipe using them and here it is. Now, technically I believe a trifle is made up of custard or pudding, fruit and sponge cake. I wanted to keep the calories down, and also, I was fresh out of custard and too lazy to make any so figured that yogurt would work in a pinch, and it did! Funny what you can come up with when you start playing around in the kitchen. I previously froze the Poundcakes, so after letting them thaw, and peeling off the paper, I went ahead with the rest of the recipe. You can vary the fruit and let it macerate as long as you need. I let mine sit out on the counter about 1 hour. Make these ahead of time in a pretty glass and let them sit in the fridge, covered with cling film, at least all day. The longer the better since the cake soaks up the fruity goodness. Enjoy!




Vanilla Poundcake Strawberry Peach Trifle
serves 2

1 tbl of orange juice
1 tbl cognac
1 large fresh peach, chopped
2-3 large strawberries, chopped
1 tbl demerara cane sugar
2/3 cup lowfat organic vanilla yogurt
2 Vanilla Poundcakes, sliced into small pieces
2 nice large strawberries for garnish

In a small bowl, stir together the oj, cognac, peach, strawberries and sugar until the fruit is nicely coated. Let sit on the counter to macerate at least 1 hour.

After the fruit has been allowed to sit, gather nice drinking glasses, the yogurt and sliced up Poundcakes. You are now ready to assemble.

You will layer as follows into each glass, so eyeball the quantities: cake, fruit, yogurt, cake, fruit yogurt. See, easy, peasy! Cover with cling film and place in the fridge for several hours. When you are ready to serve, decoratively slice a strawberry for the top, delicious!