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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Super healthy blueberries star in this soon-to-be family favorite from Michele Raines of Rochester, New York. Can't find fresh blueberries? Frozen work just as well. Ingredients:
2/3 cup butter, softened |
3 tablespoons plus 1/2 cup sugar, divided |
1-1/4 cups king arthur unbleached all-purpose flour |
1 package (8 ounces) reduced-fat cream cheese |
1 cup confectioners' sugar |
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed |
2 tablespoons cornstarch |
3/4 cup cold water |
3 cups fresh blueberries |
Directions:
1. In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray.
2. Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
4. Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
5. Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares. Yield: 2 dozen.
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