| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (3 oz) cream cheese |
| 1 | 9-inch baked pastry shell | |
| 4 | c | Fresh blueberries |
| 1/2 | c | Water |
| 3/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Soften cream cheese; spread in bottom of cooled pie shell. Fill with 3 c. berries. Combine 1 c. berries and the water; bring just to boiling, reduce heat, and simmer for 2 min. Strain, reserving juice (about 1/2 c.). Combine sugar and cornstarch; gradually add juice. Cook, stirring constantly, till thick and clear. Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Serve with whipped cream. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 5, 1997
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