Blueberry Trifle – a delicious recipe with fresh blueberries, sugar, cornstarch, vanilla yogurt, cream cheese, sweet sherry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
330
kcal
Calories
10
g
Fat
35
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh blueberries divided, 4 tablespoons sugar divided, 1 1/2 teaspoons cornstarch, 6 ounces nonfat vanilla yogurt, and more.
Yes, Blueberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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