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Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 piece) equals 288 calories, 16 g fat (10 g saturated fat), 48 mg cholesterol, 175 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Cream Dessert in Country Woman May/June 2006, p41
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Reviewed on Jul. 20, 2011 by jmkasprak
We both loved this dessert. It's so light, and the flavor of the fresh blueberries is enhanced by the not-too-sweet cream. It's also nice that you don't have to bake it, especially when it's 90+ degrees outside.
Reviewed on Apr. 25, 2011 by SandraLR
I loved this dessert; however, I would use half the graham cracker crust ingredients for the bottom, and I would bake it for 10 or 15 minutes. Also, blueberries are so expensive right now, so I used frozen blueberries and drained them well.
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