Blueberry Trifle

• 2 cups fresh blueberries divided
• 4 tablespoons sugar divided
• 1 1/2 teaspoons cornstarch
• 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 1/2-inch cubes, half of a 10- to 11-ounce package

1. In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3/4 cup water.
2. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes.
3. Allow to cool and then add 1 cup of the blueberries.
4. Meanwhile, in a small bowl, combine yogurt, Neufchatel cheese, and remaining 2 tablespoons sugar until smooth. Then stir in the sherry.
5. 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.
6. 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.

fresh blueberries, sugar, cornstarch, vanilla yogurt, cream cheese, sweet sherry, cake

Taken from www.yummly.com/recipe/Blueberry-Trifle-1648764 (may not work)