Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Berries, lime juice, and maple syrup form a compelling trio of flavors. Since there are no granules to dissolve, rich maple syrup makes this recipe as easy as it is delicious. You can make and refrigerate the blueberry mixture up to 2 days ahead.
Ingredients[]
- 4 cups fresh blueberries, divided
- 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 sifted powdered sugar
- 1 teaspoon grated lime rind
- 1/2 teaspoon vanilla extract
- 1 cup fat-free sour cream
- Grated whole nutmeg (optional)
Directions[]
- 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 5 minutes, stirring occasionally.
- Cook 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 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 at low speed just until 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.
Yield: 6 servings