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Blueberry Cream Dessert
Dessert American

Blueberry Cream Dessert

4.6

Prep
20 min
Cook
5 min
Total
535 min

Instructions

  1. 1 Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Reserve ¼ cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch baking pan.
  2. 2 Combine cold water, ½ sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
  3. 3 Combine sour cream and yogurt in a large bowl; gradually stir in gelatin mixture, then stir in vanilla. Refrigerate mixture until partially set, about 30 minutes.
  4. 4 Beat heavy cream in a glass or metal bowl until soft peaks form; fold in sour cream mixture. Stir in blueberries until incorporated.
  5. 5 Spread blueberry cream evenly over crust; sprinkle reserved ¼ graham cracker mixture over top. Chill in the refrigerator, 8 hours to overnight.

By eytttt

Fat-Free Lemon Blueberry Zucchini Cake
Dessert American

Fat-Free Lemon Blueberry Zucchini Cake

2.0

Prep
20 min
Cook
65 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  3. 3 Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
  5. 5 Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
  6. 6 Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

By Me

Blueberry, Banana, and Walnut Scones
Breakfast

Blueberry, Banana, and Walnut Scones

3.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 2 Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
  3. 3 Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
  4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  5. 5 While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

By Mrs Kedney'