1.Combine extract, sugar and yoghurt in a small bowl.
2.Divide jam slices between four ¾-cup (180ml) glasses; drizzle each with 1 tablespoon of the orange juice. Divide half the blueberries equally among glasses, then top with equal amounts of yoghurt mixture. Refrigerate trifle for 30 minutes or until cold.
3.Just before serving, sprinkle trifles with remaining berries and the rind.
Trifles can be made a day ahead and kept, covered, in the refrigerator. The trifles can be eaten as soon as they are made, but they are at their best when served chilled.Note