Jims Blueberry Hotcakes Food

JIM'S BLUEBERRY CREAM CHEESE PIE (LIGHTENED)

Steps:

• Beat cream cheese until well softened.
• Add Splenda, vanilla and lemon juice.
• Fold in the Cool Whip and the Blueberry Pie Filling.
• Pour mixture into prepare crust and spread evenly. Note: This makes a lot so if you can find a big graham cracker crust, that will work out well!
• Refrigerate until ready to serve.

HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE

Steps:

• For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
• For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
• Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
• Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
• Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM

Steps:

• Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
• Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
• Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
• Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
• Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

CINNAMON BLUEBERRY HOTCAKES

Steps:

• Preheat oven to 275 degrees.
• Combine egg, milk, vanilla, and melted butter and mix well.
• In a separate bowl mix together dry ingredients.
• Add frozen blueberries and stir gently to coat.
• Add wet ingredients to dry ingredients and mix gently until just combined.
• Allow mixture to stand for ten minutes before cooking.
• Heat a heavy griddle or fry pan which is greased with a little butter.
• Pour a 1/4 cup of batter into pan and tip to spread.
• When bubbles appear on surface and begin to break, turn over and cook the other side.
• Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.

JIM'S BLUEBERRY CHEESECAKE BARS - 3 POINTS FOR WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
• Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
• Firmly press this mixture into the bottom of the prepared pan.
• Bake for 5 minutes and remove from oven and set aside.
• Beat the cream cheese at medium speed until smooth.
• Gradually add the remaining Splenda beating until blended.
• Add the egg whites and beat well.
• Add the sour cream and the vanilla beating just until blended.
• Gently stir in the blueberries.
• Pour this mixture onto the crust.
• Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
• Cover and chill for 2 hours.
• To make the topping: combine the apricot preserves and the water in a small saucepan.
• Cook over medium heat stirring constantly untilthe jam melts.
• Spread over filling.
• Cut into 20 bars.