A delicious, healthier version of an English classic, this trifle uses nonfat vanilla yogurt, low-sugar fruit spread, fresh peaches...and cooked rice takes the place of the 'cake cubes'.

Peach and Rice Trifle

3 (8-ounce) cartons vanilla nonfat yogurt
3/4 cup low-sugar apricot or peach spread, melted
3 tablespoons sherry
4 cups cooked rice
6 large peaches
1 teaspoon lemon juice
4 cups frozen nonfat whipped topping, thawed - divided use
Ground cinnamon for sprinkling

1. Line wire mesh sieve or colander with several layers of paper towels. Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
2. Combine peach spread and sherry in bowl; stir in rice. Set aside.
3. Peel and slice peaches; toss with lemon juice and set aside.
4. Spoon half of rice mixture into bottom of 2-quart glass serving bowl. Arrange half of peaches over rice; spread half of yogurt over peaches. Spread half of whipped topping over yogurt; sprinkle with cinnamon. Repeat layers.
5. Cover and refrigerate 4 hours or overnight.
6. Serve chilled.

Makes 10 servings.

Recipe provided courtesy of the USA Rice Federation.