This red, white, and blue trifle is an impressive no-bake treat and it’s so easy to prepare! Click here for more trifle recipes
- 2 cup fresh blueberries, divided
- 4 Tbsp sugar, divided
- 1½ tsp cornstarch
- 1 (6-oz) container nonfat vanilla yogurt
- 4-oz Neufchatel cheese (reduced-fat cream cheese) at room temperature
- 2 Tbsp sweet sherry or orange juice (optional)
- 2½ cup lb cake in ½-inch cubes (half of a 10- to 11-oz package)
In small saucepan, stir together ½ cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and ¾ 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.
To serve in individual 6 to 8 ounce glasses: Spoon about ¼ 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 ½ 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 ½ cup blueberries. Cover and refrigerate for about 2 hours.
Serves 4-6. Per Serving:281 calories, 39g carbs, 11g fat, 2g fiber