Peach and Rice Trifle

Description
Makes 10 servings

Ingredients

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