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Blueberry-Orange Trifle Recipe

Blueberry-Orange Trifle

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Not Too Sweet to Eat

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • 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.

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  • 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!!

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  • 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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  • on December 04, 2007

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    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.

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  • on November 15, 2007

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    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.

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  • on July 10, 2007

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    Refreshing dessert. Good for the summer.

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  • on January 11, 2006

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    This was a light and tasty dessert. I love the flavor of the orange juice on the cake. The best part was; that it has low-fat ricotta and non-fat yogurt; delicious but not too fattening! Top that off with the blueberries and what a refreshing dessert!
    Vicki Madden

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  • on January 10, 2006

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    QUICK, HEALTHY AND EASY TO MAKE

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  • on August 02, 2005

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    Whoa....it's but a trifle.

    Simple...delicious

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  • on March 27, 2005

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    the custard was terrible, i followed the recipe and my custard was just gross! it was not soft or smooth, it tasted like sand. i had to throw it away. how disappointing

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