Blueberry Trifle

Name: Blueberry Trifle
Ingredients: 2 cups fresh blueberries divided; 4 tablespoons sugar divided; 1 1/2 teaspoons cornstarch; 6 ounces nonfat vanilla yogurt; 4 ounces neufchatel cheese reduced-fat cream cheese at room temperature; 2 tablespoons sweet sherry or orange juice, optional; 2 1/2 cups pound cake in 1/2-inch cubes, half of a 10- to 11-ounce package

7 ingredients

6 steps

Ingredients

2 cups fresh blueberries divided
4 tablespoons sugar divided
1 1/2 teaspoons cornstarch
6 ounces nonfat vanilla yogurt
4 ounces neufchatel cheese reduced-fat cream cheese at room temperature
2 tablespoons sweet sherry or orange juice, optional
2 1/2 cups pound cake in 1/2-inch cubes, half of a 10- to 11-ounce package

Directions

1

In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3/4 cup water.
2

Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes.
3

Allow to cool and then add 1 cup of the blueberries.
4

Meanwhile, in a small bowl, combine yogurt, Neufchatel cheese, and remaining 2 tablespoons sugar until smooth. Then stir in the sherry.
5

To serve in individual 6 to 8 ounce glasses: Spoon about 1/4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining 1/2 cup blueberries. Cover and refrigerate for at least 1 hour.
6

Alternatively, serve Blueberry Trifle in 1 quart glass bowl by arranging in layers, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining 1/2 cup blueberries. Cover and refrigerate for about 2 hours.