Active Time: 20 min
Total Time: 1 hours 20 min (if serving individual glasses)
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.
2. Meanwhile, in small bowl, combine yogurt, Neufchatel cheese, and remaining 2 tablespoons sugar until smooth; stir in sherry.
3. 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.
4. 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.
Serves: 4-6. Per Serving: 281 calories, 39g carbs, 11g fat, 2g fiber