Banana Cream Trifle
6 cartons (6 oz ea) fat-free banana yogurt
1 package (3 oz) instant banana pudding mix
1 loaf (approximately 1 pound) banana bread*
3 large bananas**
2 cups sliced fresh strawberries
1 cup whipped cream
Fresh mint leaves, optional garnish
Place yogurt in mixing bowl and whisk until creamy. Add dry pudding mix and whisk until smooth. Set aside.
Slice banana bread into 3/4-inch thick cubes. Wash, hull and slice strawberries. Pre-treat bananas, if desired.**
Place 1/3 bread cubes in bottom of 12-cup trifle dish or clear glass bowl. Spoon 1/3 custard over bread; arrange with 1/3 sliced strawberries and bananas (arrange so colors and slices are visible around the edge of bowl. Repeat with a second layer.
On last layer, arrange remaining bread cubes, top with remaining bananas and 1/2 the remaining strawberry slices. Spread with remaining custard; spread with whipped cream. Garnish with remaining strawberry slices and a mint leaf garnish.
Trifle is traditionally a layered dessert of cake, custard, colorful fresh fruit and whipped cream. This delightful dessert brings together age old trifle and banana cream pie. Serves 12
Dessert is nice when made in individual serving dishes. Make one layer of bread, fruit, custard and top with a dollop of whipped.
* May substitute pound cake for the banana bread.
** To keep bananas from going dark, slice and dip in ascorbic acid, pineapple or orange juice, lemon and water, Fruit Fresh, etc.
Try substituting other favorite fruits for the strawberries – raspberries make a pretty garnish.
For nutrition analysis go to www.UtahDairyCouncil.com