Description
A light and delicious dessert combining fluffy angel food cake with creamy cheesecake and tangy blueberry sauce.
Ingredients
Scale
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1/3 cup water
- 1 Tbsp fresh lemon juice
- 2 cups frozen wild blueberries
- 1 1/2 cups heavy cream
- 12 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup powdered sugar
- 1 (13 oz) store-bought or homemade angel food cake
- Fresh mint leaves (optional)
Instructions
- Prepare the Blueberry Sauce: In a medium saucepan, whisk together the granulated sugar and cornstarch. Mix in the water and lemon juice, and then add the frozen blueberries. Bring to a boil over medium-high heat, whisking frequently. Let it boil for about 2 minutes until it thickens. Allow it to cool completely.
- Make the Cheesecake Topping: In a chilled mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, whip the cream cheese, vanilla extract, and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Trifles: Cut the angel food cake into small cubes. Divide half of the cake cubes among dessert cups. Layer with cheesecake topping and blueberry sauce, and then repeat the layers.
- Serve: Garnish with fresh mint leaves if desired. Serve immediately and enjoy!
Notes
For a lighter version, use low-fat cream cheese. You can use fresh blueberries instead of frozen ones if they are in season. Experiment with different toppings like strawberries or raspberries for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: angel food cake, dessert, cheesecake, blueberry sauce, trifle