|Vanilla low fat yogurt||8 Ounce (1 Carton)|
|Vanilla instant pudding mix||3 1⁄2 Ounce (1 Package)|
|Skim milk||2 Cup (32 tbs)|
|Strawberry jam||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1 Tablespoon|
|Angel food cake||8 Ounce, cut into 3/4 inch cubes and divided|
|Canned sliced peaches in juice||2 Cup (32 tbs), drained and divided|
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula.
2. Combine pudding mix and milk, stirring with a wire whisk until blended. Stir drained yogurt into pudding mixture; set aside.
3. Combine jam and sherry, stirring with a wire whisk until blended; set aside.
4. Arrange half of cake cubes in a 2-quart trifle bowl. Spread half of pudding mixture over cake cubes. Drizzle jam mixture evenly over pudding. Arrange 1 cup of sliced peaches over jam mixture. Repeat layering procedure with remaining cake, pudding, and peaches. If desired, garnish with sliced strawberries and mint sprigs.