Blueberry-Orange Trifle
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 11
- Cholesterol
- 33
- Sodium
- 113
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.