| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
French |
Pies/pastry, Fruits |
8 |
Servings |
INGREDIENTS
|
|
-LIZ JONES vxrf36b |
| 3 |
oz |
Cream cheese |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
|
|
Lemon juice |
| 1 |
|
9"Pie shell |
| 3 |
tb |
Cream |
| 1 |
c |
Whipping cream |
| 1 |
qt |
Strawberries (fresh) |
INSTRUCTIONS
Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash
and hull berries. Select 1/2 best ones. Slice in half. Add sugar to rest
and let stand until juicy. Mash and rub through sieve. Mix this with
cornstarch. Add a few drops of lemon juice. Cook until thick; stirring
constantly. Cool. Put half over cream cheese in pie pan. Arrange berries in
he sauce, then pour the remaining puree over the berries and chill. To
serve, top with sweetened whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion: a mirage. Jesus: reality”