Ingredients

1 cup orange juice
2 teaspoons (1 envelope) powdered gelatin
1 1/2 cups plain non-fat yogurt
1 (15-ounce) container low-fat ricotta cheese
1/2 teaspoon pure vanilla extract
1/4 cup light brown sugar
1 orange, zest finely grated
1 store-bought angel food bundt cake
2 pints fresh blueberries
2 tablespoons sugar
1/2 lemon, juiced
Fresh mint leaves, for garnish

Directions

Pour 1/2 cup of the orange juice into a small pot
and heat over medium flame until hot; remove from heat. Sprinkle the gelatin on top of the hot orange juice,
give it a stir, and let stand for 5 minutes to soften.

Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor
and process until smooth, thick, and custard-like.

Put the angel food cake in a trifle bowl and push it down so it sits on the bottom. Pour the remaining 1/2 cup
of orange juice over the cake to moisten. Spoon the yogurt custard over the cake to cover. Chill in the
refrigerator to set up.

To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat. Stir
gently until the berries breakdown and release their natural juice; the consistency should remain a bit
chunky. Set aside to cool.

Top the chilled trifle with the blueberry compote and garnish with fresh mint.