Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Orange juice

  2. 2 teaspoons 10ml Powdered gelatin - (1 envelope)

  3. 1 1/2 cups 355ml Plain non-fat yogurt

  4. 1 Container low-fat ricotta cheese - (15 oz)

  5. 1/2 teaspoon 2 1/2ml Pure vanilla extract

  6. 1/4 cup 40g / 1.4oz Light brown sugar

  7. 1 Orange - zest finely grated

  8. 1 Store-bought angel food bundt cake

  9. 2 Fresh blueberries

  10. 2 tablespoons 30ml Sugar

  11. 1/2 Lemon - juiced Fresh mint leaves - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 8 servings.


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