| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Sugar; combined with |
| 2 | tb | Cornstarch |
| 4 | c | Blueberries; divided |
| 6 | tb | Water |
| 1 | BS lemon juice | |
| Graham crackers or store-bought graham cracker crust |
INSTRUCTIONS
adapted from "Hollyhocks and Radishes - cookbook from Michigan's Upper Peninsula Notes: This recipe takes about 15 minutes to start to finish (if ingredients are on hand). Recipe calls for fresh fruit; I use fresh/frozen depnding on availability. Original recipe also called for 4 oz cream cheese, and whipped topping, where I use tofu cream. 1) In sauce pan, toss 2 cups blueberries with sugar/corn starch. 2) Add water; bring to boil and cook slowly till thickened, stirring constantly (takes about 2 - 5 minutes). 3) Take off heat, stir in lemon juice and set aside to cool. Meanwhile/Then, 4) line bottom of 9-inch dish with graham crackers, 5) spread with tofu cream (orig cream cheese) 6) stir 1-1/2 cups blueberries into cooked mixture (Note; if using frozen berries, do this with step 3) 7) pour onto prepared pie crust/on top of graham crackers 8) top with remaining 1/2 cup blueberries and raspberries 9) serve with add'l tofu cream (orig. whipped topping). Chill, and serve to people of all diets - this is guaranteed to be enjoyed by beef-eaters and others. Posted to fatfree digest by <JulieKB61@aol.com> on Aug 11, 1998, converted by MM_Buster v2.0l.
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