| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food9 |
6 |
servings |
INGREDIENTS
| 350 |
g |
Shortcrust pastry; (12oz) |
|
|
Caster sugar for rolling |
| 280 |
g |
Cream cheese; (10oz) |
|
|
Juice and grated rind of 1 large orange |
| 2 |
tb |
Ps icing sugar |
| 280 |
g |
Blueberries; (10oz) |
|
|
Icing sugar for dusting |
INSTRUCTIONS
Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray with
non-stick baking parchment.
On a clean surface, using caster sugar in place of flour, roll out the
pastry until approx 5mm (1/4inch) thick. Using a large dinner plate, cut
out a neat round about 23cm (9 inches) in diameter and carefully place on
to the lined baking tray. Prick the pastry all over and crimp or fork the
edges.
Bake the pastry in the oven for 10-12 minutes, or until cooked and biscuit
coloured. Allow the pastry to cool completely before carefully transferring
to a serving plate.
In a small bowl beat the cream cheese with the orange juice and grated
rind, adding icing sugar to taste. Spread this mixture over the pastry
base, leaving a 2.5cm (1 inch) border clear.
Top the orange cream wtih the blueberries and lightly dust with icing
sugar. Serve at once.
Converted by MC_Buster.
Per serving: 189 Calories (kcal); 16g Total Fat; (76% calories from fat);
4g Protein; 8g Carbohydrate; 51mg Cholesterol; 141mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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