Blueberry Chill Food

BLUEBERRY CHILL BARS (+VIDEO)

Steps:

• Combine crushed wafers and melted butter in a bowl.
• Spread crushed vanilla wafer crust mixture into an 8x8-inch baking dish.
• In a bowl, beat together cream cheese, heavy whipping cream and 1/2 cup powdered sugar.
• Spread cream cheese mixture evenly over vanilla wafer layer
• Evenly spread the blueberry pie filling over the cream cheese layer.
• Cover with plastic wrap and freeze for 2 hours until set
• Then slice into squares and serve

DELICIOUS BLUEBERRY SQUARES!

Steps:

• Butter a 7 x 11-inch baking pan.
• Line bottom with a sheet of parchment paper; set aside.
• In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
• Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
• Toss together the berry mixture with the sugar, cornstarch and lemon juice.
• Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
• Top/spread with the blueberry/cornstarch mixture as evenly as you can.
• Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
• Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
• Set oven to 350 degrees.
• Bake for 30-40 minutes, or until the fruit starts to bubble.
• Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
• Delicious!

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
• 2. Add the berries and cook 1 minute more.
• 3. Remove from heat and let cool completely.
• 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

BLUEBERRY DELIGHT

Steps:

• For the pecan crust: Preheat the oven to 350 degrees F.
• Place the pecans in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the butter and process until combined. Transfer the mixture to a 9-by-13-inch rectangular baking dish; press flat. Transfer to the refrigerator to chill until firm, about 20 minutes.
• Bake until golden brown, 10 to 12 minutes. Remove to a rack to cool.
• For the cheesecake filling: Meanwhile, place the confectioners' sugar and gelatin in a medium bowl. Add 1/4 cup cold water and stir to combine. Bring the heavy cream to just a simmer in a small pot over medium-high heat. Add the hot cream to the gelatin mixture and stir to combine and dissolve. Set aside.
• Wipe out the food processor bowl to clean away most of the crumbs. Beat the cream cheese and vanilla in the bowl of the food processor until smooth. Add the heavy cream-gelatin mixture and process until smooth, scraping the sides of the bowl as needed. Pour into the cooled nut crust. Refrigerate until firm, at least 1 hour.
• For the blueberry topping: Meanwhile, combine the blueberries, granulated sugar and cornstarch in a small saucepan. Stir to combine so that the blueberries are coated with the dry ingredients. Add the lemon juice and stir to combine. Bring to a simmer over medium heat and cook, stirring, until the cornstarch and sugar have melted, about 2 minutes. Set aside to cool at least 30 minutes before pouring over the chilled cheesecake filling. Chill until the topping is set, about 15 minutes, before serving.

CHILLED CHEESECAKE

Steps:

• Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
• Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
• Add gelatin mixture and beat until smooth.
• Chill in fridge until mixture is thick and syrupy, stirring occasionally.
• Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
• Spoon over crust in spring form pan and chill for several hours.
• Serve with a dab of cherry, blueberry or strawberry sauce on top.

BLUEBERRY CHILL

Steps:

• Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.

BLUEBERRY LEMONADE

Steps:

• For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
• For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
• Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

LEMON BLUEBERRY TRIFLE

Steps:

• For the Whipped Cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
• In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
• In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
• Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.