I love blueberries and all berries. Today a really french recipe.
For this dessert also use frozen blueberries because although it has been found fresh you must freeze them if you don't use right now.
(same as raspberries)
The summer heat has dropped a little but we still continue with those terrible fires especially in forests. I hope they are finished.
And I know that for many of you Spring is already close. Spring is a beautiful season.
I wait for my autumn :)
A hug for all !
adapted from coupdepouce.com
2 cups frozen (or fresh) blueberries
1/2 cup of sugar
1 tablespoon cornstarch
1 1/2 tablespoon lemon juice
2 strips of lemon zest
2 cups graham cracker crumbs
1/4 cup of sugar
1/2 cup melted butter
8 oz (228 grams) cream cheese
1 cansweetened condensed milk
1 cup sour cream
1 cup greek yogurt
1 teaspoon vanilla
In a small saucepan combine the blueberries,sugar,starch, juice and lemon zest. Bring to a boil. Reduce to medium heat and simmer, stirring occasionally, for 10 minutes or until the mixture has thickened. Remove from heat and let cool completely.
Remove the strips of lemon zest.
Meanwhile in a bowl combine graham crust, sugar and butter until well moistened. Squeeze the mixture into a 23 cm (9") square baking pan lined with parchment paper. Freeze for about 30 minutes or until crust is firm.
In a bowl, using an electric mixer beat the cheese and condensed milk until the mixture is smooth. Add sour cream, greek yogurt and vanilla and mix well.
Pour the cheese filling over the reserved crust and spread evenly.
Drop the blueberry puree in large spoonfuls over the cheese filling over the reserved crust and spread evenly.
With the tip of a knife, but without touching the crust, draw volutes in the filling to create a marbled effect.
Cover and freeze for about 5 hours or until the cake is firm. Let it soften slightly in the refrigerator
Remove about 20 minutes from the refrigerator before serving.
postre de arandanos y queso crema