Yield: 1 Servings
|1 pack||(3 oz) cream cheese|
|1||9-inch baked pastry shell|
|4 cups||Fresh blueberries|
|2 tablespoons||Lemon juice|
Soften cream cheese; spread in bottom of cooled pie shell. Fill with 3 c.
berries. Combine 1 c. berries and the water; bring just to boiling, reduce heat, and simmer for 2 min. Strain, reserving juice (about ½ c.). Combine sugar and cornstarch; gradually add juice. Cook, stirring constantly, till thick and clear. Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Serve with whipped cream.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 5, 1997