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individual blueberry trifle

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

If you're celebrating Labor day this next week this is a nice dessert to serve at your barbecue! Lots of us have frozen blueberries this time of year and this would be wonderful to make. Easy and refreshing!

(1 rating)
yield 4 -6
prep time 10 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For individual blueberry trifle

  • 2 c
    fresh or frozen blueberries
  • 4 Tbsp
    sugar, divided
  • 1 1/2 tsp
    cornstarch
  • 1
    container (about 6 oz.) nonfat vanilla yogurt
  • 4 oz
    neufchatel cheese (room temp. reduced fat cream cheese)
  • 2 Tbsp
    sweet sherry or orange juice (optional)
  • 2 1/2 c
    pound cake in 1/2 inch cubes (half of 10-11 ounce pkg)

How To Make individual blueberry trifle

  • 1
    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;cool. Add 1 cup of the blueberries. Meanwhile, in small bowl, combine, yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth; stir in sherry or orange juice.
  • 2
    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, to serve Blueberry Trifle in a 1 quart glass bowl by arranging in layer, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining 1/2 blueberries. Cover and refrigerate for about 2 hours. Yield: 4-6 servings
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