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Receta Lemon Blueberry Cream Pie
by Global Cookbook

Lemon Blueberry Cream Pie
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Ingredientes

  • 1 2/3 c. graham cracker crumbs
  • 1/4 c. sugar
  • 1/3 c. butter or possibly margarine melted
  • 1 pkt cream cheese - (8 ounce) softened
  • 1 can sweetened condensed lowfat milk - (14 ounce)
  • 1/4 c. powdered sugar
  • 1 pkt lemon instant pudding mix - (3.4 ounce)
  • 2 tsp grated lemon rind
  • 1/2 c. fresh lemon juice
  • 1 pt fresh blueberries
  • 2 Tbsp. blueberry preserves
  • 1 c. whipping cream Lemon slices for garnish Fresh blueberries for garnish

Direcciones

  1. Stir together first 3 ingredients; press proportionately in bottom and up sides of a 9-inch pieplate.
  2. Bake piecrust at 350 degrees for 8 min; remove piecrust to a wire rack, and cold completely.
  3. Beat cheese, lowfat milk, and powdered sugar at medium speed with an electric mixer till creamy. Add in pudding mix, rind, and juice; beat till blended. Spread half of lemon mix proportionately into prepared crust.
  4. Stir together blueberries and preserves; spread proportionately over lemon mix. Spread remaining lemon mix over blueberry mix; cover and refrigerate2 hrs or possibly till set.
  5. Beat whipping cream with an electric mixer till soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if you like.
  6. This recipe yields 1 (9-inch) pie.
  7. Yield: 1 pie