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Post by :Buck_Naked
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :1237
Click below to download : Desserts - Fruit - Fluff-'n-blueberries (Format : PDF)
Desserts - Fruit - Fluff-'n-blueberries
Source: Midwest Living1/2 cup sugar
1/4 cup cornstarch
3 cups fresh or frozen blueberries
1/2 cup water
2 cups graham cracker crumbs
3/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
1 cup whipping cream, whipped
In a medium saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in the fresh or frozen blueberries and water. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Cover and let the mixture cool.
In a medium mixing bowl, stir together graham cracker crumbs and melted butter until combined. Set aside 1/2 cup of the crumbs for topping. Press the remaining graham cracker crumbs into the bottom of a 13x9x2-inch (3-quart rectangular) baking dish.
In a mixing bowl, beat the softened cream cheese, the 1-1/2 cups sugar and the vanilla until combined. Gently fold in the whipped cream.
Spoon half of the cream cheese mixture over the graham cracker crust. Spoon the cooled blueberry mixture over the cream cheese mixture. Spoon the remaining cream cheese mixture over blueberries.
Sprinkle the top of the dessert with reserved graham cracker crumb mixture. Cover and chill for 2 to 24 hours.
Makes 12 servings.
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8 ounces cream cheese (regular, low- or non-fat) 4 ounces plain yogurt (regular, low- or non-fat) 4 ounces ricotta cheese (regular, low- or non-fat) 1/2 cup sugar 1 teaspoon vanilla 1 zest of a lemon Mix all ingredients in processor and spread evenly into a pan or dish (approx. 9" x 13") Garnish with blueberries for stars and garnish with raspberries or strawberries for stripes. Chill. Serves: 8
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1/3 cup flaked coconut 1/4 cup packed brown sugar 1/2 teaspoon grated orange rind 1/4 cup butter or margarine 4 bananas, cut in halves crosswise 1/2 cup 151 rum Combine coconut, brown sugar and orange rind, mixing well. Set aside. Melt butter in a large skillet; add bananas. Sprinkle with coconut mixture and 2 tablespoons of rum. Cook over low heat for about three minutes or until lightly browned on all sides. Add remaining rum to skillet (do not stir). Ignite with a long match. Baste bananas with sauce until flames die down. Serve immediately. Per serving: 154 Calories
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