BLUEBERRY CREAM CHEESE DESSERT (our family’s favorite blueberry recipe)
Crust:
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Filling:
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Topping:
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- Combine crust ingredients; spread in a 9X13-inch pan and cook for 15 minutes at 350°F. Cool.
- Cream together the cream cheese and powdered sugar. Fold in Cool Whip.
- Spread over cooled crust.
- Combine ½ cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat, stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.
- Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and fill.
Blueberry Fruit Shake Ingredients:
In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately. Yield: 2 to 3 portions, about 2-1/2 cups. | Blueberry Blast Ingredients:
In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately. Yield: 2 to 3 portions, about 2-1/2 cups. | Blueberry Sangria Ingredients:
Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired. YIELD: 6 servings (about 1 quart liquid) | ||
Blueberry-Watermelon Frosty Ingredients:
In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed. YIELD: 4 portions (about 5 cups) | Pink Blueberry Lemonade Ingredients:
In 1 quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 cup water. Microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired. To make Blueberry ice cubes: Place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equals about 1/4 cup. Yield: 1 quart (4 one-cup servings) | Blueberry Ginger Sauce Ingredients: In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. Per 1/4 cup: 68 calories, 17 g carbohydrate, 0 fat YIELD: 1-1/2 cups | ||
Blueberry Breakfast Bake Ingredients:
Preheat oven to 350°F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional maple syrup, if desired. YIELD: 9 portions | Blueberry French Toast Sandwich Ingredients:
In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled. YIELD: 3 servings | Fluffy Blueberry Pancakes Ingredients:
In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce. Per portion: 314 calories, 26 g carbohydrate, 16.6 g total fat, 9 g saturated fat YIELD: 6 portions (24 pancakes) | ||
Blueberry-Filled Dutch Pancake Ingredients:
Preheat oven to 425°F. In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides. In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla; blend until smooth. Pour batter into baking dish; bake until pancake is golden brown and puffy, 20 to 25 minutes. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes; remove from heat. Remove pancake from oven; pour blueberry syrup into the center of the pancake; cut into 6 pieces. Serve immediately. Per portion: 270 calories, 37 g carbohydrate, 10 g total fat YIELD: 6 portions | All-American Chicken Blueberry Salad Platter Ingredients:
In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing. Per Portion: Calories 410; Protein 32 g; Carbohydrate 36 g: Fat 16 g; Fiber 6 g; Calories from Fat 34% YIELD: 4 portions | Blueberry Balsamic Vinegar and Blueberry Vinaigrette Ingredients:
In a large non-reactive saucepan with a potato masher or the back of a large spoon, crush blueberries. Add vinegar, sugar, lime zest and cinnamon; bring to a boil. Reduce heat and simmer, covered, 20 minutes. Cool slightly; pour into a large bowl. Cover and refrigerate for 2 days to allowe flavors to blend. Place a strainer over a large bowl. In batches, ladle blueberry mixture into strainer; with a large spoon, press out as much liquid as possible; discard solids. Pour vinegar into clean glass bottles or jars. Refrigerate, tightly covered, until ready to use. Use in a favorite salad dressing recipe or the following vinaigrette. YIELD: approximately 5-1/2 cups | ||
Blueberry Vinaigrette Ingredients:
In a cup, combine olive oil, Blueberry Balsamic Vinegar, salt and pepper. Serve on salad greens tossed with fresh or dried blueberries. YIELD: about 1/2 cup | All-American Chicken And Blueberry Sandwich Ingredients:
In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing. YIELD: 4 servings | All-American No-Bake Blueberry Pie Ingredients:
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. To serve: Top pie with whipped cream** dolloped with a spoon or piped with a decorative star tip. Decorate pie with remaining blueberries. *If using frozen blueberries, thaw and drain well before adding to the gelatin. YIELD: 8 portions | ||
Blueberry-Apple Crisp Ingredients:
Preheat oven to 375° F. Lightly grease a 2-quart baking dish. To prepare the topping: in a medium-sized bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon. Add butter; between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans. In a large bowl, toss blueberries and apples with the remaining 1/4 cup sugar and 1/4 cup flour. Pour blueberry-apple mixture into prepared baking dish. Sprinkle the topping evenly over the fruit. Bake until apples are tender and topping is golden, about 50 minutes. Serve warm with vanilla ice cream or frozen yogurt, if desired. *Alternatively, combine dry ingredients and butter in a food processor container. Pulse to form coarse crumbs. YIELD: 6 portions | Blueberry Bread Pudding Ingredients:
Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups). In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, sugar, salt and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight. Preheat oven to 325°F. Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving. Slice in 8 rectangles; serve with maple syrup, if desired. Per serving: 268 calories, 11 g protein, 8 g fat, 37 g carbohydrate YIELD: 8 portions | Blueberry Cobbler Ingredients:
Preheat oven to 350 F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature. YIELD: 8 portions | ||
Blueberry Cream Pie Ingredients:
In a medium bowl, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours. YIELD: 6 portions | Blueberry Upside-Down Cake Ingredients:
Preheat oven to 350ºF; spray an 8-inch round baking pan with vegetable cooking spray; set aside. Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix); gently spread batter over berries. Bake until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; invert onto a cake plate. Serve cake wedges with yogurt. Per serving: 230 calories; 41 g carbohydrate; 5 g total fat Yield: 6 portions | Double Blueberry Pie Ingredients:
Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream. Per portion: 393 calories, 68 g carbohydrate, 12 g total fat, 3.3 g saturated fat YIELD: 6 portions | ||
Blueberry Honey Sauce Ingredients:
In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits. Per 1-tablespoon portion: 38 calories, 0 g protein, 0 g fat, 10 g carbohydrate Yield: 1 cup | Blueberry Maple Syrup Ingredients:
In a small saucepan combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm over pancakes, French toast and waffles. Yield: about 2 cups | Creamy Blueberry Dip Ingredients:
In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth. Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired. Per 1/4 portion: 49 calories, 1 gram protein, 2 grams fat, 6 grams carbohydrate, 48 mg sodium, 34 mg potassium, 8 mg cholesterol Yield: about 2 cups | ||
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