Breakfast Trifle

[Guest guest]

Breakfast Trifle

 

 

1 large ripe banana, thinly sliced

125 g (4 1/2 oz) fresh -OR- frozen raspberries

400 g (14 oz) can sliced peaches in juice, drained

2 cups toasted GF fruit-and-nut muesli -OR- granola

2 cups soy vanilla yogurt

 

 

1. Combine fruit in a large bowl. Divide the muesli among four 1 cup

serving glasses or containers.

 

2. Top with yogurt and fruit.

 

 

 

VARIATION: Use fruit yogurt.

 

TIP: For soft muesli, prepare trifles ahead and chill overnight.

 

TIP: Prepare in containers with lids for easy transport.

 

 

 

Serves 4.