Blueberry Trifle

Photo: flickr user David Reber

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

In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons 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.

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

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

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.

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.