Review:
This gift makes a great gift. You can use the powder in smoothies and make muffins with the dried.
Review:
BLUEBERRY CREAM CHEESE DESSERT CRUST:1 cup chopped paencs1/2 cup butter, melted1 cup flourFILLING:8 ounces cream cheese, softened1 cup powdered sugar8 ounces Cool WhipTOPPING:4 cups blueberries, fresh or frozen1 cup sugar, divided3 tablespoons cornstarch1/4 cup waterCombine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill. Serving Size: 12
Blueberry Smoothie1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice1 (8 ounce) container low-fat vanilla yogurt2 teaspoons granulated sugarIn container of an electric blender, combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired.Makes 2 servings
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