4 cups fresh blueberries – divided
cup sugar – divided
1 tablespoon cornstarch
1½ cups water
12 ounces non-fat vanilla yogurt
8 ounces neufchatel cheese (reduced fat cream cheese) at room temperature
¼ cup sweet sherry or orange juice
5 cups pound cake – ½" cubes
½ cup shredded coconut (optional)
Serves 8 to 12
In a small saucepan stir together 1 cup of the blueberries, 4 tablespoons of sugar, the cornstarch, in 1½ cups of water and bring to a boil; cook and stir until sauce is smooth and thickened, and berries pop – about 6 to 8 minutes; let stand and cool. Add 2 cups of the blueberries.
Meanwhile, in a medium bowl, combine yogurt, neufchatel cheese and remaining 4 tablespoons of sugar until smooth, then stir in the sherry or orange juice.
In a large glass bowl arrange half of the pound cake cubes, top with half of the blueberry sauce and yogurt mixture. Repeat. Garnish with the remaining blueberries and sprinkle the shredded coconut (if desired) on top. Cover and place in refrigerator for two hours or longer.