Bakers Formula: June 2011

May 31, 2011

This layered dessert uses low-fat ingredients to create a scrumptious trifle that’s as pleasing to the eye as it is to the palate.

2 cups fresh blueberries, divided
4 tbsp sugar, divided
1 1/2 tsp cornstarch
6 oz non-fat vanilla yogurt
4 oz Neufchâtel cheese (reduced-fat cream cheese), at room temperature
2 tbsp sweet sherry or orange juice
2 1/2 cups fat-reduced frozen pound cake cut in ½ inch cubes (half of a 10-
to 11oz package) 

In small saucepan, stir together 1/2 cup
of the blueberries, 2 tbsp of the sugar,
the cornstarch, and 3/4 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, Neufchâtel cheese and remaining 2 tbsp sugar until smooth; stir in sherry.

To serve in individual 6-8 oz 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 1-1/2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining 1/2 cup of blueberries. Cover and refrigerate for at least one hour. Alternatively, serve blueberry trifle in a one-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 of blueberries. Cover and refrigerate for two hours.

YIELD: 4 portions

This recipe is courtesy of the U. S. Highbush Blueberry Council,

Add comment

Security code

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

Latest Events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.