Peach and cornbread trifle
8
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Customize this pretty dessert with whatever you have on hand: Swap in plums or bananas for the peaches, try chocolate whipped topping instead of regular, or use store-bought cornbread or angel food cake to slash time. If you don’t have a trifle dish, divide all the ingredients between 12 glass dessert bowls or martini glasses.
Ingredients
Cooking spray
4 spray(s)
Peach
10 medium, pitted and thinly sliced (about 2 ¼ lbs)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¾ cup(s), toasted, divided
Honey
¼ cup(s), divided
Packed light brown sugar
1 Tbsp
Ground cinnamon
½ tsp
Whole wheat pastry flour
1¼ cup(s)
Yellow cornmeal
¾ cup(s), fine ground-variety
Baking powder
2 tsp
Kosher salt
½ tsp
Baking soda
1 tsp
1% low fat buttermilk
¾ cup(s)
Water
¼ cup(s)
Egg
2 item(s), large
Canola oil
1 Tbsp
Vanilla extract
1 tsp
Low fat vanilla Greek yogurt
½ cup(s)
Non-dairy aerosol whipped topping
3 cup(s), thawed if frozen
Instructions
1
Preheat oven to 400°F. Coat an 8- X 8-inch baking dish with cooking spray; set aside.
2
In a large bowl, stir together peaches, 1/2 cup pecans, 2 tbsp honey, sugar, and cinnamon; set aside.
3
In another large bowl, whisk together pastry flour, cornmeal, baking powder, salt, and baking soda. Stir in buttermilk, water, eggs, remaining 2 tbsp honey, oil, and vanilla. Pour batter into prepared baking dish; smooth into an even layer. Bake cornbread until a tester inserted in center comes out clean, about 15 to 20 minutes. Let cool and then cut into 1-inch cubes.
4
Fold yogurt into whipped topping.
5
In a 9-inch trifle dish, place half of cornbread; top with half of peaches and 1 cup topping mixture. Layer with remaining cornbread, peaches, and topping mixture; garnish with remaining pecans. Refrigerate for 30 minutes; serve chilled.
6
Serving size: 1/12th of trifle
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