Tuesday, August 7, 2012

Blueberry Torte

Though dinner for when Tara came over was only okay, dessert was rockin'.  (If I do say so myself).  Blueberries were on sale this week (buy one get one free!) so I picked up a couple of cartons and opted to make something with blueberries... plus if there's fruit, it's healthy right?  I also liked this recipe because I made it the night before, and then just added the blueberries right before I served it.

Look at those blueberries, dripping with sugar!

Simmering Blueberries!
I apologize for the half-eaten pie, we couldn't contain ourselves enough to take a picture of the whole thing!!

Blueberry Torte!

Blueberry Torte

1 ready-made graham cracker crust (I know, I cheated a little!)
1 8-oz. package 1/3 less fat cream cheese
1 cup sugar, divided
3 eggs
1/2 tsp. vanilla
1 cup fresh blueberries + a handful of mashed blueberries
2 Tbsp. flour

Cream together cream cheese, 1/2 cup sugar, vanilla, and eggs.  Pour over crust and bake for 25 minutes at 325.  Throw the rest of the sugar, flour, and the mashed blueberries into a small saucepan and cook until thick.  Add the berries and cool.  Cool cake in refrigerator with berries separate if planning on serving the next day.  The berries may be spooned on top right away if planning on serving a few hours later.

Source: The Country Art of Blueberry Cookery