Product Recall:Various Brands of Vegetable Products

Lemon Cranberry Greek Yogourt Trifle

Prep time: 10min
Total time: 50min
Serves: 12
Lemon Curd
1 cup
sugar, divided
250 mL
1 cup
water, 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
Cranberry Compote
2 cups
Compliments Cranberries
500 mL
1/3 cup
water
75 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 pkg
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
Per 1/12 of the recipe
calories
270
fat
4 g
saturated fat
1.5 g
carbs
54 g
sugar
40 g
protein
6 g
cholestrol
40 mg
fibre
3 g
sodium
105 mg

Directions

  1. Lemon Curd: 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.

  2. Cranberry Compote: 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.

  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.