Sorry I haven’t posted for a while……life has gotten busy since coming back from the trailer.
Thought I’d post this blueberry dessert recipe that my best friend Sue gave me a long time ago. In the eighties I think. It’s really easy to do and super deliscious!
Where we live there are wild blueberries that grow so I used that…but if you don’t have any Costco sells frozen wild blueberries. Super handy. I’ve also made it with Costco’s frozen triple berry mix…blueberries, raspberries and blackberries. It was also very good.
Well here goes!
I made a pecan meal crust since we have a daughter in law that is gluten free. But you can use graham wafer crumbs.
Here is my blueberry glaze simmering.
Cream cheese mixture.
The cream cheese mixture gets spread on top of crust.
The hot glaze poured over frozen berries…it’s instant thaw will make the berries taste like freshly picked….not mushy at all. Wait and see!
- 2 1/2 cups pecan meal or graham wafer crumbs
- 3/4 cup of granulated sugar
- 5 Tbsps melted butter
- mix well
- press in the bottom of your pan of choice..I used a small glass pan 8×11
- place in refrigerater for 30 minutes
- bake at 350 for 12 to 15 minutes
- if using pecan meal watch it carefully so the nuts don’t burn
Cream Cheese Mixture
- 250 grams of cream cheese softened …I placed mine in the microwave for about 15 seconds…
- add milk a bit at a time till very soft and spreadable
- spread carefully over top of cooled crust
- 2 cups of water
- 2 cups of frozen berries
- bring to a boil
- remove from heat and mash your berries
- you can strain out the mashed berries or leave them in like I did…you won’t even notice them once it’s done
- add 1 cup do sugar
- 2 Tbsps lemon juice
- place back on stove to simmer
- mix 6 Tbsps of corn starch in just enough water to soften it
- pour half of corn starch mixture into hot simmering glaze and mix well then the rest and simmer for a couple of minutes
- over your crust and cream cheese mixture fill the pan with frozen berries…I used a small zip lock freezer bag full of berries about 3-4 cups…you want to fill your pan leaving only enough room for your glaze
- immediately pour hot glaze over your frozen berries
- I poured my glaze into a heat proof pitcher to make it easier to pour over my berries
- top will whipped cream