Peach and Rice Trifle

Description
Makes 10 servings

Ingredients

 * 3 x 8-ounce cartons vanilla nonfat yogurt
 * 3/4 cup low-Sugar apricot or peach spread, melted
 * 3 tablespoons sherry
 * 4 cups cooked rice
 * 6 large peaches
 * 1 teaspoon lemon juice
 * 4 cups frozen whipped topping, thawed and divided
 * ground cinnamon

Directions

 * 1) Line wire mesh sieve or colander with several layers of paper towels.
 * 2) Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid.
 * 3) Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
 * 4) Combine peach spread and sherry in bowl; stir in rice. Set aside.
 * 5) Peel and slice peaches; toss with lemon juice and set aside.
 * 6) Spoon half of rice mixture into bottom of 2-quart glass serving bowl.
 * 7) Arrange half of peaches over rice; spread half of yogurt over peaches.
 * 8) Spread half of whipped topping over yogurt; sprinkle with cinnamon.
 * 9) Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled.