Blueberries And Cream Recipes

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.

Steps:

• The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
• Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
• Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

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.

Steps:

• In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
• In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
• In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
• Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Steps:

• In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
• Reduce heat to medium-low and simmer for 1 minute.
• Remove from heat and allow to stand for 30 minutes.
• Transfer blueberry mixture to food processor and process till smooth, 1 minute.
• Strain through a fine mesh sieve into a bowl.
• Cover and refrigerate about 3 hours to 24 hours, until well chilled.
• Add cream and lemon juice to blueberry puree and stir to combine.
• Transfer mixture to an ice cream machine and process according to manufacturer's directions.
• Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
• NOTE: Using Frozen Blueberries.
• Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.

Steps:

• We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
• While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
• Pour the cooled sweet cream over the frozen berries to serve.

Steps:

• For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.