Photo of Peach and cornbread trifle by WW

Peach and cornbread trifle

Total Time
1 hr 35 min
25 min
20 min
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.


Cooking spray

4 spray(s)


10 medium, pitted and thinly sliced (about 2 ¼ lbs)

Chopped pecans

¾ cup(s), toasted, divided


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)


¼ cup(s)


2 item(s), large

Canola oil

1 Tbsp

Vanilla extract

1 tsp

Vanilla lowfat Greek yogurt

½ cup(s)

Light whipped topping

3 cup(s), thawed if frozen


  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