Cheese and blueberries dessert
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Ingredients
- 500 ml (2 cups) of Oreo cookies breadcrumbs
- 75 ml (1/3 cup) of melted butter
- 500 ml (2 cups) of whipped cream
- 250 ml (250 g) of soft cream cheese
- 125 ml (1/2 cup) of sugar
For the blueberry glaze:
- 250 ml (1 cup) of sugar
- 30 ml (2 tablespoons) of cornstarch
- 250 ml (1 cup) of water
- 500 ml (2 cups) of frozen blueberries
Preparation
Side-by-side mode
- At the bottom of an 8-inch x 8-inch mold, pressure the Oreo cookie breadcrumbs mixture with butter. Whisk cream cheese with sugar and whipped cream. Pour over the crust. Mix sugar and cornstarch in a cauldron, then add water. Mix well to dilute cornstarch.
- Add 100 ml (1/2 cup) of blueberries. Heat lightly, then crush blueberries. Add remaining blueberries. Bring to a boil at medium-high heat while stirring continuously until the mixture thickens, about 4 minutes after it boils. Cool down for some minutes while stirring and pour over the cake. Refrigerate for at least an hour.
Did you know that...
Our Quebec blueberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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