6 servings

How to Make It

Step 1

Place 2 cups blueberries in a large, heavy saucepan; press berries 2 times with a potato masher to slightly crush. Add wine, syrup, and juice; bring to a boil over medium-high heat, stirring occasionally. Cook for 5 minutes, stirring occasionally. Reduce heat to medium; cook 3 minutes or until mixture thickens, stirring frequently. Remove from heat; cool to room temperature. Stir in remaining 2 cups blueberries. Cover and chill at least 2 hours.

Step 2

Place cream cheese in a medium bowl; beat with a mixer at low speed until smooth. Add sugar, rind, and vanilla; beat well. Add sour cream; beat on low speed until just combined.

Step 3

Spoon about 2 1/2 tablespoons berry mixture into each of 6 (6-ounce) parfait glasses; top with about 1 1/2 tablespoons cream cheese mixture. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.

Ratings & Reviews

esanders's Review

January 12, 2009
Very nice tasting recipe; works as a light dessert in the spring or summer. The blueberries can be made in the morning or the day before, and the cream cheese mixture can be done shortly before serving. I substituted plain nonfat yogurt for the sour cream and it tasted fine. A non-light alternative would be to serve the berries and cream cheese mixture as a topping for pound cake.