Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

Ingredients

• 1 store-bought or homemade angel food cake
• Fresh mint leaves, for garnish, optional
• 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

Directions

1. For the blueberry sauce, whisk the granulated sugar and cornstarch in a medium saucepan. Stir in the water and lemon juice, then add the frozen blueberries. Set the pan over medium-high heat and bring the mixture to a boil, whisking often. Boil for about 2 minutes, until the sauce has thickened. Cool it, then chill it all the way through; to hurry it along, transfer it to a bowl in the freezer and stir about every 5 minutes until cold.
2. For the cheesecake topping, pour the heavy cream into a medium chilled mixing bowl and beat it with an electric hand mixer until it holds stiff peaks. In a separate large mixing bowl, beat the cream cheese, vanilla, and powdered sugar with the hand mixer until the mixture is smooth and a little fluffy. Fold the whipped cream into the cream cheese mixture.
3. To assemble the trifles, use a serrated knife to carefully cut the angel food cake into small cubes. Divide half of the cake cubes among the cups. Spoon the cheesecake topping into a piping bag fitted with a large round tip, then pipe half of it over the cake layer. Add 1 – 2 spoonfuls of blueberry sauce, then build the same layers again. Garnish with mint if desired, and serve immediately.