*  Exported from  MasterCook  *
 
                  Lemon Cream Cheese Pie With Blueberries
 
 Recipe By     : Dallas Morning News 6/11/97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Fruit
                 Eat-LF
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        nonfat cream cheese -- at room temperature
   14      ounces        nonfat sweetened condensed milk -- canned
      1/2  cup           fresh lemon juice
    1      teaspoon      grated lemon rind -- fresh, optional
    1      teaspoon      vanilla extract
    1                    pie crust, graham cracker crumb -- prepared 8-inch
                         (shortbread or choc wafer)
    1      pint          fresh blueberries -- cleaned
 
 Variations: fresh strawberries, blackberries or raspberries.
 
 Recipe: Beat the cream cheese until fluffy. Continue to beat as you slowly
 pour the condensed milk into the cream cheese. Beat until smooth. Stir in
 lemon juice, lemon peel and vanilla. Pour into prepared crust.
 
 Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie.
 Run a knife throughout the pie to create a swirled effect. Refrigerate for
 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.
 
 Source: “The Lemon Lovers Cookbook”
 
 Cross-ref “Blueberry Thrills: A bountiful crop rolls in from East Texas” on
 the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas
 Morning News
 
 Busted by Kitchen PATh
 Per Serving MC 321 cals, 10.2 g fat 28.7% cff
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 20174 0 0 0 0 0 0

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