SERVES: 8
PREP: 15 MINS

INGREDIENTS
825g can peach halves in natural juice
1kg tub vanilla flavoured yoghurt
1/2 250g packet sponge finger biscuits, halved crossways
2/3 cup toasted muesli

RASPBERRY SAUCE
1 cup frozen raspberries, thawed
2 tbs honey

1. Drain peaches and reserve 1 cup juice. Cut 4 peach halves in half and set aside for decoration. Coarsely chop remaining peaches.

2. To make raspberry sauce, place raspberries, honey and 1 tbs of the reserved peach juice in a blender. Blend until smooth.

3. To assemble trifles, divide half the chopped peaches among 8 glasses (1-cup capacity). Drizzle with half the raspberry sauce and top with half the yoghurt.

4. Dip sponge fingers in remaining reserved peach juice. Arrange evenly over yoghurt. Layer with remaining chopped peaches, sauce and yoghurt. Cover and refrigerate overnight.

5. Serve trifles topped with muesli and reserved peaches.

TIP: You could use any type of flavoured yoghurt in this recipe. Trifles can be made up to two days ahead. Keep covered in refrigerator, then decorate with the muesli and peaches before serving.

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