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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Looks pretty and tastes great. If you can find fresh raspberries at this time of year, layer them with the other fruits. Ingredients:
1 1/2 cups cranberries (about 6 ounces) |
1/3 cup water |
3 tablespoons sugar |
1 1/2 cups chunky-style applesauce |
4 to 5 kiwis, peeled, cut into 1/4-inch-thick rounds |
4 to 6 tangerines, peeled, segmented, seeded if desired |
3 cups 1/2-inch cubes fresh pineapple (from 1/2 large pineapple) |
3 cups vanilla yogurt |
1/4 teaspoon ground cinnamon |
tangerine peel strips (optional) |
Directions:
1. Combine cranberries, 1/3 cup water and sugar in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until berries are soft, about 3 minutes; transfer to medium bowl and cool. Transfer 2 tablespoons cranberry mixture to small bowl and reserve for topping. Mix applesauce into remaining cranberry mixture. Cover and refrigerate until cold, at least 1 hour.
2. Arrange enough kiwi rounds in single layer on bottom of 8x41/2-inch trifle bowl or glass soufflé dish to cover. Stand remaining kiwis around bottom edge of bowl, pressing to adhere to sides. Spoon cranberry mixture over kiwis on bottom. Top with layer of tangerine segments, then pineapple cubes. Stir yogurt in medium bowl until smooth; mix in cinnamon. Spread yogurt evenly over fruit. Spoon reserved 2 tablespoons cranberry mixture atop center of yogurt; garnish with tangerine strips, if desired. Cover; chill at least 1 hour and up to 1 day.
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