Lemon Cranberry Greek Yogourt Trifle Recipe

Name: Lemon Cranberry Greek Yogourt Trifle
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups (500 mL) Compliments Cranberries; 1/3 cup (75 mL) water; 1/3 cup (75 mL) orange marmalade; 1/2 tsp (2 mL) ground allspice; 1 container (500 g) 2% vanilla Greek yogourt; 2 tbsp (30 mL) orange marmalade; 1 pkg (283 g) Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes; 6 kiwi fruit, peeled and thinly sliced; 3 mandarin oranges, peeled and separated into sections; 1 cup (250 mL) red grapes, halved; 1/3 cup (75 mL) Compliments Sliced Natural Almonds, toasted; 1 cup (250 mL) sugar, divided; 1 cup (250 mL) water, divided; 1 tsp (5 mL) lemon zest; 3/4 cup (175 mL) lemon juice; 3 tbsp (45 mL) cornstarch; 2 egg yolks; 1 tbsp (15 mL) butter

Ingredients

2 cups (500 mL) Compliments Cranberries
1/3 cup (75 mL) water
1/3 cup (75 mL) orange marmalade
1/2 tsp (2 mL) ground allspice
1 container (500 g) 2% vanilla Greek yogourt
2 tbsp (30 mL) orange marmalade
1 pkg (283 g) Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes
6 kiwi fruit, peeled and thinly sliced
3 mandarin oranges, peeled and separated into sections
1 cup (250 mL) red grapes, halved
1/3 cup (75 mL) Compliments Sliced Natural Almonds, toasted
1 cup (250 mL) sugar, divided
1 cup (250 mL) water, divided
1 tsp (5 mL) lemon zest
3/4 cup (175 mL) lemon juice
3 tbsp (45 mL) cornstarch
2 egg yolks
1 tbsp (15 mL) butter

	PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 12 servings

Instructions

In a large saucepan, bring 1/2 cup (125 mL) of the sugar, 1/2 cup (125 mL) of the water, lemon zest and lemon juice to a boil. In a medium bowl, whisk cornstarch with egg yolks and remaining water and sugar. Slowly pour in boiling sugar mixture, whisking constantly. Transfer mixture to saucepan; return to heat. Bring to a boil, whisking constantly until thickened, about 2 min. Remove from heat; stir in butter. Transfer lemon curd to a heatproof bowl; set bowl in a larger bowl of ice, stirring occasionally, until completely cooled, about 10 min.
In a small saucepan, bring cranberries and water to a boil; stir in marmalade and allspice. Reduce heat; simmer until thickened and cranberries are softened, about 5 min. Transfer compote to a heatproof bowl; set bowl in a larger bowl of ice, stirring occasionally, until completely cooled.
Stir yogourt with marmalade. Line bottom of 12- to 16-cup (3 to 4 L) glass bowl with one-third of the cake cubes. Top with one-third each of the lemon curd and cranberry compote. Line side of bowl with one-third each of the kiwi fruit, mandarin oranges and grapes. Add one-third of the yogourt mixture. Repeat layers twice using remaining ingredients. Cover and chill for 2 to 6 hours. Garnish with toasted almonds just before serving.

Breakfast & Brunch