Individual Blueberry Trifle

Ingredients

• 2 cups fresh/frozen blueberries, divided
• 4 tablespoons sugar, divided
• 1-½ 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
• 2-½ cups pound cake in ½ inch cubes
• (half of 10 to 11 ounce package)

Instructions

1. In small saucepan, stir together ½ cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and ¾ cup water
2. Bring to a boil
3. Cook and stir until sauce is clear and thickened and berries pop, about 5 minutes
4. Cool
5. Add 1 cup of the blueberries
6. Meanwhile, in small bowl, combine yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth
7. Stir in sherry
8. To serve in individual 6 to 8 ounce glasses: Spoon about ½ cup of the cake cubes into the bottom of each glass
9. Top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture
10. Repeat
11. Garnish each glass using remaining ½ cup blueberries
12. Cover and refrigerate for at least 1 hour
13. 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
14. Repeat
15. Garnish with remaining ½ cup blueberries
16. Cover and refrigerate for about 2 hours

Number of servings (yield): 6