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In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer.
Blueberry-Lemon Hand Pies with Fresh Whipped Cream by Maureen Petrosky Hand pies are the perfect portable sweet treat that can be served from breakfast to dessert. To cut down on time, this recipe ...
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Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 48 in all. Place the lemon curd into a medium bowl. Fold in 1 1/2 cups whipped topping. Spread about 1 tablespoon lemon curd mixture on each bottom layer.
From cakes to cocktails, here are 50 ways to enjoy blueberries this summer.
The dish is traditionally served as a dessert, but some less-sweet variations may also be appropriate as a breakfast or brunch dish. [16] It can be served warm, at room temperature, or chilled. [15] It may be served sprinkled with powdered sugar and may be served alone or with accompaniments such as cream, whipped cream, or ice cream. [10] [9] [11]
François Massialot in Le Cuisinier royal et bourgeois [9] (1698) gives several recipes for profiterole soup, with fillings of minced ham and poultry on a stew of mushrooms, asparagus, artichoke bottoms, rooster crests, sweetbreads, and truffles. The profiteroles are made of bread dough.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).