1cupvanilla Greek yogurt(I like Dannon Light 'n Fit)
2kiwis, peeled and sliced
Instructions
Rinse cranberries and place in a food processor fitted with a metal blade. Pulse a few times until coarsley chopped.
Transfer cranberries to a large tupperware. Add sugar and stir to combine.
Cover container and refrigerate overnight (or at least for 6-8 hours). Pour cranberries in a strainer and allow them to drain for 1 hour (discard leftover liquid).
Add heavy cream to a mixing bowl and beat with electric mixers. Slowly add powdered sugar and continue to mix until very stiff peaks form.
Fold in the vanilla Greek yogurt.
Chop the apples into bite-size pieces and toss them in a little bit of lemon juice.
In a large glass serving bowl or a trifle dish, layer the red grapes, followed by green grapes, and then apples.
Layer the chopped cranberries over the top (I like to reserve 1 spoonful for topping on the kiwis at the end.
Spoon the whipped cream/yogurt mixture on top of the cranberries. Arrange the kiwis on top of the whipped cream. Place remaining spoonful of cranberries in the center.
Notes
Make ahead instructions:I think this is best served within an hour or two of assembling. Otherwise, liquid from the fruit will pool at the bottom of the bowl.If you'd like to make it in advance, I'd suggest chopping and storing all of the fruit in separate ziplock bags. Make the whipped cream/yogurt mixture and store it separately as well, for up to 1-2 days in advance.