Peach and blueberry cheese torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Butter; melted |
| ½ | cup | + 2 Tbsp, sugar; divided |
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 1 | cup | Peaches; peeled & sliced |
| 1 | cup | Blueberries |
| 1 | cup | White chocolate baking chips |
| ½ | pounds | Light cream cheese |
| ¼ | cup | Sour cream; nonfat |
| Fresh mint for garnish | ||
Directions
Combine the graham crumbs, butter and 2 Tbsp sugar in a small bowl; blend until crumbly. Pat the crumb mixture in the bottom and up to the rim of a 9-inch round pie pan. Bake in a 350øF oven 15 minutes, or until brown; let cool.
In a saucepan over low heat, mix the remaining ½ cup sugar and the cornstarch; stir in the water, peaches and blueberries. Stir over high heat until the mixture boils and thickens, about 2 minutes; let cool.
In the top of a double boiler over simmering water or in the microwave at 50% power, melt the white chocolate chips; stir until smooth. Remove from the heat and add the cream cheese and sour cream; mix until smooth. Spread evenly over the crust.
Spoon the peach-blueberry mixture over the torte. Cover, and chill at least 12 hours. When ready to serve, garnish with mint sprigs.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95