Feels like it has been a while! Glad to be back and sharing some of my summer goodies with all of you. Since I’ve posted last, I’ve moved to the middle of the country and have been enjoying all the fresh produce just down the street. Recently, with my family, we went to the berry farm just down the road and somehow I ended up bringing home almost 7 pounds of berries. Lets just say I have been using blueberries in some form every day since then!
One of my favorite ways to enjoy these babies is just popping them in my mouth frozen. They are phenomenal! So this week and next week, I will show you how I’ve been going berry crazy!
First up, a healthy alternative to ice cream. Dipping your washed and dried berries in yogurt (using a toothpick), placing them on a wax paper-lined cookie sheet, and freezing them is a great treat to remedy a sweet tooth. I have also enjoyed eating these with some granola in the mornings…YUM! I used some Yoplait strawberry and peach yogurts, but want to use some Greek yogurt flavored with honey this next time around…experiment and see what you like!
And next, a yummy dessert that will impress your family or any guests you have for a dinner party. It is light and refreshing, and using those fresh berries…heavenly 🙂
Blueberry Cheesecake Pie
For the Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar6 tablespoons melted butter
For the Cheese Custard:
8 oz. cream cheese, softened1/3 cup sugar1 teaspoon vanilla extract2 eggsFreshly grated zest from 1 lemon
For the Berries:
2 cups blueberries, rinsed½ cup water1/3 cup sugar1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Recipe Source: Williams Sonoma Desserts via Mels Kitchen Cafe
Stay tuned next week for more blueberry yumminess! What is your favorite blueberry recipe?
britni