Teresa Stephens
I discovered this in healthy taste of home. But who needs healthy so instead of using lite and fat free (yuck), I used regular ingredients and it is to die for. I have made it many times since discovery. I have tried it with apricots and other fruit. YUM!!!
2/3 cup butter, softened
3 Tbsp. plus ½ cup sugar, divided
1 ¼ cups of flour
1 pkg. cream cheese
1 cup of powdered sugar
1 carton (12 oz.) whip cream
2 Tbsp. cornstarch
¾ cup cold water
3 cups fresh blueberries (frozen works too)
In a small bowl, cream butter and 3 Tbsp. sugar. Gradually add flour and mix well. Press onto the bottom of a coated with cooking spray, 13 x 9 baking dish. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool before adding other ingredients.
in a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whip cream. Spread mixture over crust. Refrigerate for 20 minutes.
Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil, cook and stir for 2 minutes or until thickened. Cool to room temperature.
Spoon topping over cream cheese layer. Cover and refrigerate. Cut into squares.
Makes 2 dozen
1 square is 178 calories
*can use different kind of fruit.
No comments:
Post a Comment