Total Time
15mins
Prep 15 mins
Cook 0 mins

Cooking Light. March 2003. Note chilling time.

Ingredients Nutrition

Directions

  1. Place 2 cups blueberries in a large, heavy saucepan; press berries 2 times with a potato masher to slightly crush.
  2. Add wine, syrup, and juice; bring to a boil over medium-high heat, stirring occasionally.
  3. Cook for 5 minutes, stirring occasionally. Reduce heat to medium; cook 3 minutes or until mixture thickens, stirring frequently.
  4. Remove from heat; cool to room temperature. Stir in remaining 2 cups blueberries. Cover and chill at least 2 hours.
  5. Place cream cheese in a medium bowl; beat with a mixer at low speed until smooth. Add sugar, rind, and vanilla; beat well.
  6. Add sour cream; beat on low speed until just combined.
  7. 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.
  8. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.

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