Yogurt and Pirourtte Trifle |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This trifle is pretty and versatile and one of the desserts being served for our Thanksgiving family dinner! There will be approximately 240 people to eat at our feast! Found this on the Pepperidge Farm site. Did not account for the 30 minute standing time. Ingredients:
1 1/2 cups water |
1 cup chopped dried cranberries |
1 cup chopped apple |
1 cup chopped apricot |
1 cup packed brown sugar |
1 cinnamon stick |
1 tablespoon grated orange peel |
64 oz.vanilla low-fat yogurt (2 - 32 oz containers) |
13 1/2 ounces pepperidge farm pirouette rolled wafers, any variety |
1 cup pecan halves, toasted and coarsely chopped |
1/2 cup pure maple syrup |
Directions:
1. Heat water, cranberries, apples, apricots, brown sugar, cinnamon and orange peel in 3-qt. saucepan over medium-high heat to a boil.
2. Remove from heat & let stand for 30 minute
3. Discard liquid and cinnamon stick.
4. Drain fruit on paper towels.
5. Spoon 2 cups yogurt into trifle or glass bowl.
6. Stand wafers side-by-side in yogurt to form a complete circle.
7. Add remaining yogurt.
8. Top with fruit and pecans.
9. Spoon syrup on top.
10. Serve immediately.
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