Blueberry-Orange Trifle

Recipe courtesy Tyler Florence

Show: Food 911Episode: Not Too Sweet to Eat

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
10 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

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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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Comments & Reviews

recipe Blueberry-Orange Trifle
michelle westminster, CA 02-10-2009
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answer to your problems... maybe
Rated: 5 stars out of 5

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!!Read more
recipe Blueberry-Orange Trifle
Karen Dover, NH 12-25-2007
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Delicious & low fat
Rated: 5 stars out of 5

I made it for Christmas and everyone was asking for the recipe. Was a big hit.
recipe Blueberry-Orange Trifle
Anonymous 12-04-2007
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Easy to make and yummy
Rated: 5 stars out of 5

I served this at a summer party and I was nervous about it. It turned out great and the taste...oh so good! Lots of people... really liked it.Read more
recipe Blueberry-Orange Trifle
Jeffrey Terry, MS 11-15-2007
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An Answer to the "Gritty Texture" concerns.
Rated: 4 stars out of 5

Ricotta Cheese by nature has a "gritty" texture. Cottage Cheese can be substituted if the whey is strained. It will not... have the same intended flavor, but it will still be delicious and have a creamier custard texure.Read more
recipe Blueberry-Orange Trifle
Anonymous 07-10-2007
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DELICIOUS
Rated: 5 stars out of 5

Refreshing dessert. Good for the summer.
recipe Blueberry-Orange Trifle
Anonymous 08-07-2006
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good low cal dessert
Rated: 4 stars out of 5

This recipe was quite a hit at a teacher's luncheon in the small town where I am. It is light, but tasty, good for the... summer. It was difficult getting the right size angel food cake to fit the bowl and keeping it submerged in the custard mixture, but I found that a heavy pot on top did the trick.Read more