Lemon Cranberry Greek Yogourt Trifle
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 40 m
- Serves
- 12
Ingredients
- 1 cup
- sugar, divided
- 250 mL
- 1 tsp
- lemon zest
- 5 mL
- 3/4 cup
- lemon juice
- 175 mL
- 3 tbsp
- cornstarch
- 45 mL
- 2
- egg yolks
- 1 tbsp
- butter
- 15 mL
- 2 cups
- Compliments Cranberries
- 500 mL
- 1/3 cup
- orange marmalade
- 75 mL
- 1/2 tsp
- ground allspice
- 2 mL
- 1 container
- 2% vanilla Greek yogourt
- 500 g
- 2 tbsp
- orange marmalade
- 30 mL
- 1
- Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes
- 283 g
- 6
- kiwi fruit, peeled and thinly sliced
- 3
- mandarin oranges, peeled and separated into sections
- 1 cup
- red grapes, halved
- 250 mL
- 1/3 cup
- Compliments Sliced Natural Almonds, toasted
- 75 mL
Directions
Step 1
In a large saucepan, bring 1/2 cup (125 mL) of the sugar, 1/2 cup (125 mL) water, lemon zest and lemon juice to a boil. In a medium bowl, whisk cornstarch with egg yolks and remaining 1/2 cup (125 mL) 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.
Step 2
Meanwhile, in a small saucepan, bring cranberries and 1/3 cup (75 mL) 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.
Step 3
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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 270
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 54 g
- Fibre:
- 3 g
- Sugar:
- 40 g
- Cholesterol:
- 40 mg
- Protein:
- 6 g
- Sodium:
- 105 mg