Jun 27, 2011

Red, White & Blueberry

About a month ago I posted about a wonderful Strawberry tart I made. Yesterday I was hankering for it again but this time I had three different kinds of berries to grace the top...

26- red, white & blueberry

Doesn't this look so patriotically yummy?

I did cheat on the filling (my hands just weren't up to making lemon curd yet) I used this old standby, which was good... but not as good as the lemon curd/cream cheese filling!

Fastest Cheescake
• 8 ounce package cream cheese, softened
• 3 ounce package cream cheese, softened
• 14 oz. can sweetened condensed milk (NOT evaporated)
• 1/3 cup lemon juice
• 1 9" graham cracker or chocolate cookie pie crust (** I used the baked crust from the original strawberry-lemon tart post)
Preparation:
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour. 8 servings

4 comments:

The Griffin Family said...

I can't wait to try this. Thanks for the recipe.

Anke said...

man, that sounds and looks way too good!!!

Sarah Elizabeth said...

That's looks delicious :) And at least sorta healthy!

Emily said...

I made this pie twice over the Fourth of July weekend and it was a HIT at both parties I attended! Everyone raved about it and the recipe was quickly passed around. You're sure a wonderful cook. Thanks for sharing!