BLUEBERRY CREAM CHEESE SQUARES
Blueberry bars with a cream cheese and whipped topping filling, sandwiched between two crunchy graham cracker layers.
Provided by Cathy
Categories Dessert
Time P1DT1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
- In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
- In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
- Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
- Let sit overnight in the refrigerator before slicing into squares. Serve cold.
Nutrition Facts : Calories 338 kcal, Carbohydrate 43.3 g, Protein 3 g, Fat 17.1 g, SaturatedFat 9.6 g, Cholesterol 40.9 mg, Sodium 234.8 mg, Fiber 1.3 g, Sugar 27 g, UnsaturatedFat 4.3 g, ServingSize 1 serving
DELICIOUS BLUEBERRY SQUARES!
This has to be one of the best recipes for blueberry squares... taken my "Favorite Summertime Recipes" folder! You may use all blueberries, and the larger amount of cornstarch, if you prefer a more "gelatinous" filling, rather than a bit loose. If you follow directions carefully, you will have the most fantastic blueberry squares... I promise! Don't forget, chill for 30 minutes before baking! Please, do the crust only in the processor otherwise it will not have good results! Prep time includes chilling time of 30 minutes. Even better...use 2 cups blueberries with 1 cup raspberries if desired!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 12
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!
LUSCIOUS BLUEBERRY CREAM SQUARES
What would we do for crowd-pleasing desserts if we didn't have 13x9-inch pans? You can't make these rich and creamy no-bake blueberry squares without one.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 min. or until slightly thickened.
- Meanwhile, mix crumbs, 1/4 cup sugar and butter in 13x9-inch dish. Press onto bottom of dish. Refrigerate until ready to use.
- Whisk cream cheese and remaining sugar in large bowl until blended. Stir in 3 cups COOL WHIP. Spread over crust. Add fruit to thickened gelatin; stir. Spoon over cream cheese mixture.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 16 g, Protein 2 g
BLUEBERRY - CREAM CHEESE SQUARES
Make and share this Blueberry - Cream Cheese Squares recipe from Food.com.
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.
Nutrition Facts : Calories 479.7, Fat 26.8, SaturatedFat 16.6, Cholesterol 57.7, Sodium 315.4, Carbohydrate 57.4, Fiber 1.4, Sugar 41.6, Protein 4.6
BLUEBERRY SQUARES
A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Provided by Janet
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
- Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
- Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
- Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 22.7 g, Fat 5.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 136 mg, Sugar 8.9 g
BLUEBERRY TORTE SQUARES
This is from Taste of Home, Healthy Cooking. Super-healthy blueberries star in this soon-to-be family favorite. Can't find fresh blueberries? Frozen work just as well.
Provided by PickledSeeds
Categories Dessert
Time 34m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
- Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
- Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
Nutrition Facts : Calories 176.7, Fat 8.8, SaturatedFat 5.9, Cholesterol 19.1, Sodium 75.2, Carbohydrate 23, Fiber 0.6, Sugar 15.8, Protein 2.3
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