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I made a healthy, low-cal and super-tasty red, white and blue desert for a 4th of July potluck back in the 1980's. My daughter (now grown) still raves about how it's her all-time favorite desert! I made it without a recipe, but if you can make a pie filling then you can make this quick and healthy desert. Here's the basics of how to:
You need to thicken the berries with either Knox gelatin or cornstarch (like you are making a pie filling) and add a tiny bit of sweetener. I cooked each of the berries in a separate container.
I stacked the Red, White & Blue ingredients one on top of each other in a glass bowl (so it looked cool from the side) with the blueberries on the bottom, the vanilla yogurt in the middle and the raspberries or strawberries on the top. Lastly I put this into the fridge to set up (like you would Jell-O).
* To keep the calories low, use vanilla yogurt, but if you absolutely hate yogurt you can substitute whipped cream. and if you have a milk allergy (or you love the taste of hydrogenated oil), you can use Cool Whip in place of the yogurt.
Mix. Put into a 9x9 inch pan.
Whip together and spread on crackers.
Spread on top of second layer. Chill overnight.
By Robin from Washington, IA
A yummy, old fashioned dessert.
Butter a 9 inch baking dish. In a large bowl combine all of the ingredients except the whipped cream or ice cream. Bake in 350 degrees F oven for 25 minutes. Serve with whipped cream or ice cream.
Melt stick of butter and pour into flour. Mix until gooey. Press out in a 9x13 inch pan. Press chopped pecans into crust. Put in 350 oven until crusty or light brown (about 20 minutes).
Combine first 4 ingredients in bowl, mixing well. Spread evenly in 9x13 inch baking pan. Bake at 350 degrees F until firm.
In a large mixing bowl, beat the cream cheese and sugar;' fold in whipped topping and cake cubes. Spread evenly into an ungreased 9x13 inch dish; top with pie filling.
Recipe for Blueberry-Cinnamon Treats.Combine sugar, cinnamon and water in saucepan; bring to a boil; pour into 8 inch round pan and set aside to cool. In a mixing bowl, sift flour, baking powder, salt and sugar.
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
These delicious blueberries are perfect for breakfast or a healthy sweet treat.
Blueberries - a good source of antioxidants - also may help break down cholesterol and fat, as studies on rat cells at the U.S. Department of Agriculture's laboratories in Oxford, Mississippi, found.
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Maybe you can help me, I have lost a recipe I used to make for my grandmother. She is in her 80's now and in the nursing home we are bringing her home for Thanksgiving and I would love to make it for her.It was called Blueberry Yum Yum or I have even made it with Cherries before. It called for a Graham Cracker Crust, Dream Whip, Canned fruit and I can't remember what else. Can you help me. ... - Shannon
Not sure if this is indeed the same recipe that you're looking for but I thought I'd send it along just in case.
Blueberry Yum Yum
1 large package (8 ounces) cream cheese
3/4 cup sugar
2 envelopes Dream Whip, prepared, or 8 ounces Cool Whip
1/2 cup butter or margarine, melted
3 cups graham cracker crumbs
2 cans (21 ounces) blueberry pie filling
Cream together cream cheese and sugar. Add to whipped topping. Mix melted butter and graham cracker crumbs. Use half of graham cracker crumb mixture and pat down on bottom of a large glass baking dish or 9x9-inch suqare Tupperware. Layer whipped topping mixture with pie filling, using half of each mixture. Top with Cool Whip and graham cracker crumbs.
This is how I make it and have to make it every holiday for everyone.
2 pkg. dream whip
1 cup sweet milk
1 teaspoon vanilla
8 oz. cream cheese
3/4 cup sugar
3 cup graham cracker crumbs
1 1/2 sticks whipped margarine
2 cans of blueberry pie filling
mix crumbs and margarine set aside.
mix dream whip, milk and vanilla. keep in refrig until ready to use.
cream sugar and cream cheese until smooth.
add dream whip a little at a time until blended.
spread half of the crumbs in oblong pan.
spoon half cream mixture over crumbs, using teaspoon, being careful not to disturb crumbs.
spoon pie filling over cream layer same way.
repeat cream layer then add rest of crumbs.
cover and refrig at least 6 hours, before serving
(set cream cheese and margarine out ahead of time to soften)
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