Lemon Cranberry Greek Yogourt Trifle

12
Easy
Breakfast
2 hours

Characteristics

Vegetarian Low Sodium

Nutritional Facts Per Serving

270
Calories
6 g
Protein
54 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 4 g
    • Saturated fat  1.5 g
  • Cholesterol 40 mg
  • Sodium  105 mg
  • Carbs 54 g
    • fiber  3 g
    • Sugar  40 g
  • Protein 6 g

Ingredients

Cranberry Compote

  • 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

Lemon Curd

  • 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

Method

Lemon Curd
  1. 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.

Cranberry Compote
  1. 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. 
  2. 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.

Tip: Drizzle 1 tbsp (15 mL) orange liqueur over each layer of cake to moisten it before adding lemon curd, if desired.

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