Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2003

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

218 calories; calories from fat 22%; fat 5.4g; saturated fat 3.2g; mono fat 1.4g; poly fat 0.3g; protein 4.6g; carbohydrates 40g; fiber 2.7g; cholesterol 18mg; iron 0.5mg; sodium 115mg; calcium 94mg.
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