1/3 cup Riesling or other slightly sweet white wine
1/3 cup maple syrup
2 tablespoons fresh lime juice
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/3 cup powdered sugar
1 teaspoon grated lime rind
1/2 teaspoon vanilla extract
1 cup fat-free sour cream
Grated whole nutmeg (optional)
How to Make It
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.
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.
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.
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