individual blueberry trifle
(1)
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!
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(1)
yield
4 -6
prep time
10 Min
cook time
1 Hr
method
No-Cook or Other
Ingredients For individual blueberry trifle
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2 cfresh or frozen blueberries
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4 Tbspsugar, divided
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1 1/2 tspcornstarch
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1container (about 6 oz.) nonfat vanilla yogurt
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4 ozneufchatel cheese (room temp. reduced fat cream cheese)
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2 Tbspsweet sherry or orange juice (optional)
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2 1/2 cpound cake in 1/2 inch cubes (half of 10-11 ounce pkg)
How To Make individual blueberry trifle
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1In 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.
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2To 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 - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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