BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
CREME GLACEE AUX MYRTILLES (FROZEN BLUEBERRY CREAM)
A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.
Provided by Chef Kate
Categories Frozen Desserts
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the blueberries and the jam in a pot and heat until jam is entirely melted.
- Add lemon juice and transfer to a blender and blend till smooth.
- Strain into a large bowl and freeze until mixture is semi-solid.
- Stir at regular intervals to prevent formation of lumps.
- Whip the cream to the light, Chantilly stage and add the lemon rind.
- Fold the cream into the semi-solid blueberry mixture until homogenous.
- Pour into a shallow cake pan.
- Freeze until solid.
- Let sit at room temperature frive minutes before dishing out with ice cream scoop.
Nutrition Facts : Calories 630.1, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 66.8, Carbohydrate 91, Fiber 3.1, Sugar 62.1, Protein 2.6
BLUEBERRY CREAM DESSERT
A delicious blueberry dessert with a graham cracker crust and fresh blueberries.
Provided by eytttt
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 8h50m
Yield 12
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
- Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
- Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
- Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 24 g, Cholesterol 37.4 mg, Fat 14.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8.6 g, Sodium 120.2 mg, Sugar 17.9 g
TARTE AUX MYRTILLES (BLUEBERRY TART)
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Provided by Mia in Germany
Categories Tarts
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
- Wrap with foil and refrigerate for one hour.
- Spread dough into spring form and pierce with a fork. Let rest for another hour.
- For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
- Preheat oven to 350°F.
- Fill almond cream into prepared crust, let bake for about 30 minutes.
- Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.
Nutrition Facts : Calories 622.6, Fat 32.6, SaturatedFat 16.4, Cholesterol 153.1, Sodium 278.9, Carbohydrate 75.1, Fiber 4.3, Sugar 36.8, Protein 10.3
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