Prep 30 mins
Cook 4 mins
This is from Taste of Home, Healthy Cooking. Super-healthy blueberries star in this soon-to-be family favorite. Can't find fresh blueberries? Frozen work just as well.
- 2⁄3 cup butter, softened
- 3 tablespoons sugar
- 1⁄2 cup sugar
- 1 1⁄4 cups all-purpose flour
- 1 (8 ounce) package reduced-fat cream cheese
- 1 cup confectioners' sugar
- 12 ounces frozen reduced-fat whipped topping, thawed
- 2 tablespoons cornstarch
- 3⁄4 cup cold water
- 3 cups fresh blueberries
- In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
- 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.
- Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
A wonderful summer recipe! Instead of blueberries I used raspberries, which had a wonderful taste! I also only had 8oz of whipped topping instead of 12. I wish I'd had the full amount, mainly because it was so good! But it tasted fine with a little less. I made this up for my family, and they loved it! Everyone went back for seconds--except for the odd-man-out who didn't come right away when called. By the time he came out (5 minutes late) it was nearly gone! I'll be making this one again!
This is great...very refreshing and light. I made it in two 8X8 pans (one to share)
This is a great dessert, very nice for summer as it is light and kind of refreshing.