Spring Trifle


1 loaf vanilla pound cake
1 cup strawberry preserves
16 ounces vanilla yogurt
2 cups fresh strawberries, hulled
1 cup sliced bananas
2 tablespoons choppedwalnuts or almonds


Place thick slices of pound cake into the bottom of a deep-sided glass dish. Spread cake slices with strawberry preserves. Add more slices part way up the sides of the bowl; fill with yogurt, reserving ½ cup. Slice the fresh strawberries, reserving 3 to 4 whole strawberries as a garnish. Layer on sliced strawberries and sliced bananas, then top with remaining yogurt and sprinkle with the nuts. Garnish with the whole strawberries. Chill and serve.


Makes 8 servings.

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