Peanut But­ter and Grape Tri­fle

Serv­ings: 14

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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)

In medium bowl, stir to­gether yo­gurt, peanut but­ter and honey un­til well com­bined. Gen­tly fold in half of whipped top­ping. Set aside.

In clear glass tri­fle dish or bowl, layer half each of pound cake cubes, peanut but­ter mix­ture, red grapes and green grapes. Re­peat lay­ers a sec­ond time and top with re­main­ing whipped top­ping. Gar­nish with ad­di­tional grapes (sliced in half) if de­sired, and chopped peanuts, if de­sired.

Nu­tri­tion in­for­ma­tion per serv­ing (with peanuts):

313 calo­ries; 15 g fat (5 g sat­u­rated fat); 42% calo­ries from fat; 8 g pro­tein; 38 g car­bo­hy­drate; 1 g fiber; 73 mg choles­terol; 197 mg sodium; 206 mg potas­sium.

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