Suggestions? Taking something blueberry that is no-bake (or quick-bake!) to a cookout on Saturday

I also will push Danish Dessert once again. such a great fast cooked fruit sauce or pie filling

has a nice sweet/tanginess to it. can use as a sauce over store bought cake or ice cream, or pour into a graham crust for pie filling---over a cream cheese bottom, yum. made by Junket and found with the Jello products.

http://www.junketdesserts.com/danishdessert.aspx

 
Maria's posted rec: Fruit Pizza I am looking through my printed recipes and

found this one from a number of years ago. I have made this a few times. I used Maria's advise and used the sugar cookie premade tube from the store. Also, the last time I made it, I served it from a pizza box. (It was quite fun!)

Tx Maria, for a fun recipe, will be making it again this summer!

http://eat.at/swap/forum/index.php?action=display&forumid=9&msgid=12

 
My grandmother's Blueberry Crunch?

The base is the only part baked for 15 min...
and you can make it ahead.

Blueberry Crunch
Crust:
1 cup flour
1 cup chopped pecans
1/4 c brown sugar
1 stick melted butter
Mix and spread in greased 9x13. Bake 350 for 15 min

Filling
8 oz cream cheese (room temp)
12 oz cool whip
1 cup powdered sugar
Mix and spread on cooled crust


Topping:
3 T corn starch
3/4 c water
1/2 cup sugar
2 cups blueberries
Mix first 3 then add berries. Cook over med heat till thick
Cool and spread over filling. Chill and serve

 
And if you want to skip the ice cream, I'd make parfaits with this Cheesecake Custard

I love the idea of the blueberry compote and the crumbles from the previous recipe with the creamy cheesecake custard.

CHEESECAKE CUSTARD
1 cup whole milk
5 tablespoons granulated sugar
4 large egg yolks
2 1/2 tablespoons cornstarch
6 ounces cream cheese, at room temperature
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra strips for garnish
1 teaspoon pure vanilla extract
1 cup heavy cream

In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat. In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar. Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes. Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute. Scrape the cheesecake custard into a bowl. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.

In a medium bowl, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain. Spoon the shortbread cubes and custard into bowls. Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.

HTTP://WWW.FOODANDWINE.COM/RECIPES/LEMON-BLUEBERRY-CHEESECAKE-PARFAITS

 
Thanks Maria, i think I will go with this one. Except fresh blueberries on top and

some kind of cream cheese/shipped cream layer too. Thanks again for the suggestions. i love lemons and blueberries together and I happened to have a jar of lemon curd just waiting to be used. :eek:)

 
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