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
BLUEBERRY PINEAPPLE CREAM
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.
Nutrition Facts :
THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE
Angela Nilsen discovers a lighter way to serve this ever-popular dessert
Provided by Angela Nilsen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
- Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
- Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
- The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
- Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.
Nutrition Facts : Calories 292 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
BLUEBERRY TOPPING
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with Blueberry Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cheesecake
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).
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