Photo: Blueberry-Orange Trifle Recipe
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.
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By Lurlz
on March 10, 2012
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Remarkably new and refreshing approach to a Trifle. Great for Easter. I made this three times as a test project and found that low fat ricotta worked very well but it must be allowed to rest in a strainer for a couple of hours or overnight. The gelatin is an issue but was mentioned and correctly so. I prefer using sheet gelatin. Treat the ricotta the same way as when making Cannoli. Drain well and add at least another 1/2cup of ricotta to the draining amount to make up for what will drain away and you will lose body.
I did this as a lemon rather than orange as a trial and it worked very well but had to use a bit of Splenda. I used a Papaya rather than the other two selections creating a puree and it was divine.
Great little gift for your guests.
By m.tchea_11247710
westminster, CA
on February 10, 2009
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i haven't tried the dessert, but i think i know why most of you didn't get the consistency of the custard to be perfect.
gelatin is a horrible little thing to work with if you don't know how to perfect the dissolvin technique, not much of a technique, but just make sure that you heat the orange juice, sprinkle the gelatin over it off the heat and then put it back on the heat to dissolve any little particles with a whisk.
this should make the difference, also the type of ricotta cheese could have something to do with it, the fresh stuff is best, the commerical ricotta cheese is so wet and grainy, i wou;dn't recommend it for anything.
hope it helps, i'm going to try it and hope i fix my own problems too!!
By karen.schwendem...
Dover, NH
on December 25, 2007
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I made it for Christmas and everyone was asking for the recipe. Was a big hit.
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