Lemon Cranberry Greek Yogourt Trifle
Prep Time
Serves
Cooking Mode
1 cup sugar, divided
1 tsp lemon zest
¾ cup lemon juice
3 tbsp cornstarch
2 egg yolks
1 tbsp butter
2 cups Compliments Cranberries
⅓ cup orange marmalade
½ tsp ground allspice
1 container 2% vanilla Greek yogourt
2 tbsp orange marmalade
1 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 red grapes, halved
⅓ cup Compliments Sliced Natural Almonds, toasted
1 cup sugar, divided
1 tsp lemon zest
¾ cup lemon juice
3 tbsp cornstarch
2 egg yolks
1 tbsp butter
2 cups Compliments Cranberries
⅓ cup orange marmalade
½ tsp ground allspice
1 container 2% vanilla Greek yogourt
2 tbsp orange marmalade
1 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 red grapes, halved
⅓ cup Compliments Sliced Natural Almonds, toasted
Directions
1In 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.
2Meanwhile, 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.
3Stir 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
1
Drizzle 1 tbsp (15 mL) orange liqueur over each layer of cake to moisten it before adding lemon curd, if desired.
2
Show off the fruit layers by pressing them decoratively against the glass bowl’s side when assembling. Make sure you add the toasted almonds just before serving so they retain their crunch.
Disclaimer
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Personal Note
Personal Note
