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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 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.
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