So this weekend was very busy... and I am grateful... for that... and for the rain... and for my son's interest in many things... We harvested our blueberries... and made blueberry jam..
A sneaky looking bird... tried to steal many blueberries...he is chewing one in the picture.
I decided to make mini Blueberry cheescakes..
4 oz, cream cheese, softened
1 large egg
1container (6oz) lemon custard-style yogurt
6 individual graham crackers crust tart shells
(4oz. package)
1/4 cup peach or apricot preserves
2 teaspoons cornstarch
1 cup fresh blueberries
fresh mint leaves ( optional)
Shredded orange peel ( optional)
**Preheat oven to 325 IN a small bowl, whisk cream cheese until smooth. Beat in egg until well blended; fold in yogurt. Spoon into tart shells. Place on a baking sheet and bake 15 to 18 minutes until edges are set, but center is still slightly soft. Cool, cover, and refrigerate until ready to assemble.
* Meanwhile, in a small saucepan, stir preserves and cornstarch until blended. Stir in 1/2 cup of the berries. Over medium heat, bring to a boil. Cook and stir until mixture is shiny and thickened. Remove from heat and stir in remaining berries, let cool.
**To serve, using the point of a knife, lifts crusts from foil pans. Place on small dessert plates. Spoon blueberry sauce over top. Garnish with mint and orange peel if desired.
I make grilled salmon steaks and potatoes and steamed vegetables and serve this for dessert.
Makes 6 servings
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