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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A light tasty and cool summer treat. Using blueberries, strawberries and raspberries in a shortbread crust thats lined with cream cheese. Top with vanilla ice cream or whipped cream if desired. Gleaned from my daughter, Danielle. Ingredients:
3 ounces cream cheese, at room temperature |
1 tablespoon confectioners' sugar |
1 (8 inch) shortbread pie crusts (store bought) |
1 quart strawberry, rinsed hulled and quartered |
1/2 pint blueberries |
1/2 pint raspberries |
1 cup sugar |
3 tablespoons cornstarch |
2 teaspoons lemon juice |
Directions:
1. In a small bowl, stir the cream cheese, confectioner's sugar and 1 teaspoon water till smooth. Gently spread in bottom and sides of crust, set in refrig.
2. Measure 1 cup of strawberries and set aside. Combine all remaining berries in a large bowl.
3. In saucepan mash the reserved cup of strawberries. Add 3/4 cup of water and bring to a boil. Cook on low for 5 minutes. Remove from heat.
4. In a small bowl blend the sugar and cornstarch. Stir into the cooked strawberry mixture. Return to stove and stir until sugar is dissolved and comes to a full boil. Remove from heat and stir in lemon juice.
5. Pour the mixture over the berries in large bowl, gently stir to coat. Pour into crust. Refrigerate at least 4 hours or overnight. Serve with ice cream or whipped cream.
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