![Photo of Peach and cornbread trifle by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/pdqyosq9ca1vrt4wesfz.jpg?auto=webp&optimize=medium)
Peach and cornbread trifle
8
Points®
Total Time
1 hr 35 min
Prep
25 min
Cook
20 min
Serves
12
Difficulty
Easy
Customize this pretty dessert with whatever you have on hand: Swap in plums or bananas for the peaches, try chocolate whipped topping instead of regular, or use store-bought cornbread or angel food cake to slash time. If you don’t have a trifle dish, divide all the ingredients between 12 glass dessert bowls or martini glasses.
Ingredients
Cooking spray
4 spray(s)
Peach
10 medium, pitted and thinly sliced (about 2 ¼ lbs)
Chopped pecans
¾ cup(s), toasted, divided
Honey
¼ cup(s), divided
Packed light brown sugar
1 Tbsp
Ground cinnamon
½ tsp
Whole wheat pastry flour
1¼ cup(s)
Yellow cornmeal
¾ cup(s), fine ground-variety
Baking powder
2 tsp
Kosher salt
½ tsp
Baking soda
1 tsp
1% low fat buttermilk
¾ cup(s)
Water
¼ cup(s)
Egg
2 item(s), large
Canola oil
1 Tbsp
Vanilla extract
1 tsp
Low fat vanilla Greek yogurt
½ cup(s)
Non-dairy aerosol whipped topping
3 cup(s), thawed if frozen