| 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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”