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,