Blueberry-Orange Trifle

Ingredients

• 1  angel food bundt cake store-bought
• 2 pints blueberries fresh
• 8 servings mint leaves fresh for garnish
• 1 envelope powdered gelatin 
• 0.5  juice of lemon juiced
• 0.3 cup brown sugar light
• 15 ounce ricotta cheese low-fat
• 1.5 cups non-fat yogurt plain
• 1 cup orange juice 
• 1  orange zest finely grated
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract pure

Equipment

• food processor
• bowl
• pot

Directions

1. Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat.
2. Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften.
3. 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.
4. Put the angel food cake in a trifle bowl and push it down so it sits on the bottom.
5. 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.
6. 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.
7. Top the chilled trifle with the blueberry compote and garnish with fresh mint.