Red White And Blueberry Chex Bars Food
BUCKIN' BLUEBERRY CHEX MIX®
Enjoy this munching treat that's made easily with Chex Mix® dark chocolate snack mix and your favorite treats - blueberries, popcorn and peanut candies. Ready in just five minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix all ingredients.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g
RED, WHITE AND BLUEBERRY SUNDAES
Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
- Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g
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- Place a rack in the center of your oven and preheat the oven to 350F degrees. Line an 8x8-inch baking pan with aluminum foil, allowing some of the foil to hang over the sides. Set aside.
- Prepare the crust: Break the graham cracker sheets into a food processor or blender. Process until the crackers are fine crumbs, then add the powdered sugar and pulse once more to combine. Drizzle in the melted butter, then pulse until the crumbs are evenly moistened, then press into the bottom of the foil-lined pan. Bake for 8 minutes. Remove from the oven and let cool as you prepare the filling. Reduce the oven temperature to 325 degrees F.
- Prepare the filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the softened cream cheese for one full minute, then beat in the sugar for 3 additional minutes, until smooth and creamy. Beat in the yogurt, then the eggs, one at a time, fully combining between each and scraping down the sides of the bowl as necessary Beat in the vanilla extract, lemon zest, and lemon juice.
- Once the crust has cooled, pour half of the cheesecake filling over the crust and smooth. Dollop the pie filling over the crust and swirl lightly with a knife (the cheesecake base will not be completely covered). Top with the remaining cheesecake batter.
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