BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CREAM CHEESE ROLL
Make and share this Blueberry Cream Cheese Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
- gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
- Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
- add the hot water all at once and beat to a smooth batter.
- Line a 15x10" jelly roll pan with wax paper and grease.
- Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
- Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
- Beginning at short end, roll the cake and towel together into a firm roll.
- cool on a rack while you prepare the filling.
- in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
- in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
- place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
- cook over medium heat until thick, stirring constantly.
- Remove from the heat and stir in the butter, lemon juice and mace.
- Carefully fold in the blueberries.chill.
- carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
- Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
- place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
- cut into 1" slices and serve.
Nutrition Facts : Calories 331.8, Fat 7.5, SaturatedFat 4, Cholesterol 95.4, Sodium 334.6, Carbohydrate 62.4, Fiber 1.7, Sugar 44.7, Protein 5.3
BLUEBERRY CREAM CHEESE CRESCENT BITES
Steps:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- To a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix until creamy.
- Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.
- Top each triangle with about a teaspoon of the cream cheese mixture. Divide blueberries evenly between each of the triangles.
- Starting with the long edge, roll up the triangle. Gently press the tip of the crescent dough to seal.
- Bake for 9-10 minutes, or until golden brown.
- Let rolls cool for 5 minutes before serving. Sprinkle with confectioners' sugar and enjoy!
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
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