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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Top the chilled trifle with the blueberry compote and garnish with fresh mint.