Ingredients
- 2 cups fresh blueberries, divided
- 4 tablespoons sugar, divided
- 1-1⁄2 teaspoons cornstarch
- 1 container (about 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 10 to 11 ounce package)
Instructions
- In small saucepan, stir together ½ cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and ¾ cup water
- Bring to a boil
- Cook and stir until sauce is clear and thickened and berries pop, about 5 minutes
- Cool
- Add 1 cup of the blueberries
- Meanwhile, in small bowl, combine yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth
- Stir in sherry
- To serve in individual 6 to 8 ounce glasses: Spoon about ½ 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 ½ cup blueberries
- Cover and refrigerate for at least 1 hour
- 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 ½ cup blueberries
- Cover and refrigerate for about 2 hours