Blueberries And Cream Fudge Food

BLUEBERRIES AND CREAM

Steps:

• The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
• Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
• Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

BLUEBERRY FUDGE

Steps:

• Line a 9x9 inch pan with parchment paper, so it overhangs on two sides. Set aside.
• Add 1 cup of freeze dried blueberries to a food processor. Pulse a few time to slightly chop the fruit. Set aside.
• Combine the chocolate wafers and condensed milk in a large, microwave safe bowl.
• Microwave in 20 seconds increments and stir after each one very, very well, until the chocolate has melted. It took me two intervals only to melt the chocolate, make sure you stir well before you microwave again, as the remaining heat will melt the chocolate.
• Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave.
• Stir well until smooth, add the chopped freeze-dried blueberries. Stir well to combine. For a more pronounced purple color, add the gel food coloring.
• Pour mixture into the prepared pan. If desired sprinkle freeze-dried dried blueberries on top and pour some melted white chocolate on top. Refrigerate for 1 hour.
• Slice the fudge and serve.
• Fudge can be stored at room temperature for 1 week in an airtight container for longer in the fridge.

BLUEBERRIES AND CREAM FUDGE

Steps:

• Add the blueberries, cornstarch, sugar and lemon juice to a small sauce pan. Heat over medium.
• Bring to a simmer, while stirring and gently smashing the blueberries, until you have a thick, blueberry sauce, about 5 minutes.
• Push sauce through a a fine mesh strainer over a small bowl, and push all the puree through.
• Set aside till you need it.
• Put white chocolate chips, sweetened condensed milk, and butter in a large microwave safe bowl.
• Microwave for 2 minutes, stir everything together as much as you can.
• Microwave in additional 20 second increments (up to 1 minute) until you can stir the mixture totally smooth.
• Scoop about 1/3 of the fudge mixture into a 9x9 pan, lined with parchment paper.
• Spoon about 1/3 of the berry sauce over the top.
• Swirl the berry sauce and the fudge together with a knife.
• Repeat with another third of the fudge, then the blueberry sauce, then swirl again.
• Spread the rest of the white chocolate fudge over the top, and spoon the remaining blueberry sauce on top of it. Swirl it again to make a pretty swirl of berry sauce and fudge.
• Place fudge in the fridge to harden for at least 2 hours, or until totally set.
• Slice fudge into small pieces and serve.
• Store any extra fudge in an airtight container for up to 1 week.

BLUEBERRY CREAM DESSERT

Steps:

• Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
• Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
• Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
• Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

INCREDIBLY EASY WHITE CHOCOLATE BLUEBERRY FUDGE

Steps:

• LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
• Add almonds, blueberries and orange peel; stir until well blended.
• SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
• LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
• Wrap pieces in cellophane and tie with a bow for a cute gift!

BLUEBERRY CREAM CHEESE FUDGE

Steps:

• Place parchment paper or foil in a 9-inch pan with over hang to use as handles.
• In a large sauce pan, combine the butter, sugar, evaporated milk and marshmallows and bring to a rolling boil over medium heat.
• Do not turn your back, stir constantly. Boil for 5 minutes or until candy thermometer reaches 234 degrees. Keep stirring!
• Remove from heat and stir in the cream cheese and white chocolate chips until it is melted and smooth.
• Add the dried blueberries and vanilla extract and stir well.
• Pour into the prepared pan and let cool to room temperature.
• Sprinkle with white or yellow cake crumbs before the fudge sets.
• When it is firm enough, cut into squares and serve.