Blood Orange and Chocolate Trifle

Contributed by Dana Jacobi

TOTAL TIME: 25 MIN PLUS 3 HR CHILLING
SERVINGS: 6

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Look for bittersweet chocolate that has at least 70 percent cocoa. It has a deeper flavor and is higher in antioxidants.

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1 1/2 cups part-skim ricotta cheese
1/4 cup honey
4 small blood oranges
2 tablespoons Cointreau or Triple Sec
2 ounces bittersweet chocolate, coarsely grated
Cinnamon, for sprinkling

In a small bowl, blend the ricotta with the honey and refrigerate.
Using a small, sharp knife, peel the blood oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; pour off the juice and reserve for another use. Add the Cointreau to the orange sections and toss to coat.
Line up 6 Champagne flutes or other tall stemmed glasses on the counter. Add 4 orange sections to each glass. Spoon 2 tablespoons of the sweetened ricotta on top, then sprinkle on some of the grated chocolate. Repeat the layering of orange sections, ricotta and chocolate once. Top each trifle with a couple of orange sections, sprinkle with cinnamon and serve.

Make Ahead The trifle can be refrigerated for up to 4 hours. Sprinkle with cinnamon just before serving. Notes One Serving 212 calories, 8.3 gm total fat, 5 gm saturated fat, 28 gm carb.

Blood Orange and Chocolate Trifle

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