4 C. fresh blueberries, divided
1/3 C. Riesling or other slightly sweet white wine
1/3 C. maple syrup
2 T. fresh lime juice
1/2 C. (4 oz.) 1/3-less-fat cream cheese
1/3 C. powdered sugar
1 tsp. grated lime rind
1/2 tsp. vanilla extract
1 C. fat-free sour cream
Grated whole nutmeg (optional)

Place 2 C. 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 for 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 remaining 2 C. 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 on low speed until just combined. Spoon about 2 1/2 T. berry mixture into each of 6 (6-oz.) parfait glasses; top with about 1 1/2 T. cream cheese mixture. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.

Yield: 6 servings
Calories: 218
Fat: 5.4g
Fiber: 2.7g