Blueberry Trifle
By: Sarah Donnell
Published: Thursday, December 3, 2009 - 2:19am

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 ½-inch cubes (half of a 10- to 11-ounce package)

Preparation

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.