I have blueberries in the freeze set aside for jam, but yet again they might end up in a dessert. I'm starting to think I'm not going to be making too much jam this year...
The photo and recipe are found at Food Network's site.
Ingredients:
2 cups (500 ml) graham cracker crumbs
(75 ml) butter, melted
1/4 cup (50 ml) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 ml) milk
2 packages (each 8 oz/250 g) light Canadian cream cheese, softened
1 cup (250 ml) granulated sugar
1 tablespoon vanilla
2 teaspoons (10 ml) grated lemon rind
1-1/2 cup (375 ml) frozen wild blueberries
Directions:
1. Line 13 x 9 inch (3.5 L) baking pan or dish with aluminum foil, leaving a 2 inch (5 cm) overhang at each end. Lightly grease foil.
2. In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
3. In small saucepan, sprinkle gelatin over milk; let stand for 3 min. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 min. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
4. Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.
Yield: 12
Tips:
Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.
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