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Prep Time
10 mins
Cooking Time
2 h
Total Time
2 h 40 m


1 cup
sugar, divided
250 mL
1 tsp
lemon zest
5 mL
3/4 cup
lemon juice
175 mL
3 tbsp
45 mL
egg yolks
1 tbsp
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
Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes
283 g
kiwi fruit, peeled and thinly sliced
mandarin oranges, peeled and separated into sections
1 cup
red grapes, halved
250 mL
1/3 cup
Compliments Sliced Natural Almonds, toasted
75 mL


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.


Dessert Low Sodium Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
4 g
Saturated Fat:
1 g
54 g
3 g
40 g
40 mg
6 g
105 mg