Forget trifle for dessert and have for brunch instead! Granola, raspberry coulis, yoghurt and peach are layered up to create this impressive brunch centrepiece.
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Yields:
8 serving(s)
Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hr 10 mins
Cal/Serv:
290
Ingredients
For the granola
100 g rolled jumbo oats
25 g roasted chopped hazelnut
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
25 ml vegetable oil
50 g apple sauce
15 g runny honey
30 g sultanas
5 g freeze-dried raspberry pieces, we used Lakeland, optional
For the compote
300 g fresh or frozen raspberries
50 g caster sugar
For the trifle
1 .2kg low or full-fat Greek-style yogurt
2 x 410g tins peach slices in natural juices, drained
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and line a medium baking tray with baking parchment. For the granola, in a medium bowl, mix the oats, hazelnuts and spices, until combined. Add the oil, apple sauce, honey and a pinch of salt and mix until well coated.
Step 2Spread the granola out in a single layer on the lined tray and bake for 35min, turning once. Remove from oven and stir through the sultanas and freeze-dried raspberry pieces, if using. Cool completely.
Step 3Meanwhile, make the raspberry compote. In a medium pan over medium heat, cook the raspberries, sugar and 50ml water, mashing the raspberries with a wooden spoon, until mushy and pulped down, about 8min. Set aside to cool.
Step 4To assemble the trifle, spoon a 1/3 of the yogurt into a roughly 2 litre trifle dish or large glass bowl. Drizzle over 1/3 of the compote, then lay over 1/3 of the peach slices. Scatter over 1/3 of the granola. Repeat layering twice more. Serve.
Get ahead
Make granola up to a week ahead. Once cool, store in an airtight container at room temperature. Assemble up to 30min ahead. Chill.
GH Tip
For a sweeter trifle, reserve some of the strained peach tin juices and drizzle over the yogurt layers.
Per serving:
Calories: 290
Protein: 18g
Total fat: 8g
Saturates: 2g
Carbs: 34g
Total sugars: 26g
Fibre: 34g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
