DIRECTIONS

In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.

In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) if desired, and chopped peanuts, if desired.

Ingredients

1 (16-ounce) container nonfat vanilla Greek yogurt
8 tablespoons creamy peanut butter
2 tablespoons honey
1 (8-ounce) container lite whipped topping, divided
1 (16-ounce) store-bought pound cake, sliced into 1-inch cubes
3 cups red seedless California grapes, plus more for garnish
3 cups green seedless California grapes, plus more for garnish
1/4 cup honey-roasted peanuts, chopped (optional garnish)

DIRECTIONS

In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.

In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) if desired, and chopped peanuts, if desired.

Notes

Recipe created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission

This is a Vegetarian recipe

Servings

makes 14 servings

Nutritional Information

Nutritional analysis per serving (with peanuts): Calories 313; Protein 8 g; Carbohydrate 38 g; Fat 15 g; 42% Calories from Fat; Cholesterol 73 mg; Sodium 197 mg; Potassium 206 mg; Fiber 1 g.