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To prepare


Blueberry-Blackberry Compote

  1. Combine the blueberries, blackberries and sugar in a small sauce pot and place over medium-low heat. Cook the berries for approximately 5 to 8 minutes, until they break and are soft and juicy,
  2. Mix the cornstarch with a few drops of water to dissolve. Add the cornstarch to the berries and stir to combine.
  3. Bring the mixture back to a gentle simmer. Remove the mixture from the heat, stir in the lemon juice and cool.

Maple Candied Pecans

  1. Reduce the maple syrup by half in a small sauté pan over medium heat. Add the pecans, toss to coat and continue cooking until most of the maple syrup is reduced and the pecans are glazed.
  2. Pour the mixture onto a baking sheet lined with parchment paper. Allow the pecans to cool completely. Break the candied pecans into large pieces.

Vanilla Greek Yogurt Trifle

  1. In a small mixing bowl, combine the Greek yogurt, vanilla bean paste and maple syrup and whisk to combine.
  2. To assemble, divide the amoretti cookies amongst 4 glasses. Using half the yogurt, divide it amongst the four glasses so as to cover the cookies.
  3. Top each with 1 or – 2 tablespoons of the berry compote. Repeat with the remaining yogurt and finish each with the remaining berry compote and maple candied pecans.
  4. Garnish with a bud of fresh mint.

Vanilla Greek Yogurt Trifle

Greek yogurt has a rich and smooth texture that is great for preparing sumptuous and creamy desserts. When you combine it with fruits, cookies and candied nuts, you get a wonderful explosion of flavours and textures.

Wow your family and friends at your next dinner party by trying this recipe by Canadian chef Anthony Sedlak, host of Food Network’s “The Main.” Anthony presented this recipe on CHCH’s “Morning Live” in Toronto on Wednesday, November 2.

Author: Andréanne Tremblay-Lebeau

Registered Dietitian

Dessert

Ingredients


Blueberry-Blackberry Compote

  • 1 cup (250 ml) fresh blueberries
  • 1 cup (250 ml) fresh blackberries
  • ½ cup (125 ml) granulated sugar
  • 1 tbsp. (15 ml) cornstarch
  • the juice of a ripe lemon

Maple Candied Pecans

  • ½ cup (125 ml) maple syrup
  • 1 cup (250 ml) pecan halves

Vanilla Greek Yogurt Trifle

  • 1 tbsp. (15 ml) vanilla bean paste
  • ½ cup (125 ml) maple syrup
  • 24 amaretti cookies, broken into quarters
  • As needed fresh mint for garnish
x 4

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