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Blueberry Cream Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Whipping cream||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen blueberries||3 Cup (48 tbs)|
|Graham cracker crumbs||1 1⁄3 Cup (21.33 tbs)|
Serving size: Complete recipe
Calories 3531 Calories from Fat 1330
% Daily Value*
Total Fat 149 g229.4%
Saturated Fat 93.9 g469.3%
Trans Fat 0 g
Cholesterol 504 mg
Sodium 462.3 mg19.3%
Total Carbohydrates 535 g178.4%
Dietary Fiber 24.6 g98.4%
Sugars 401.8 g
Protein 16 g31.4%
Vitamin A 50.8% Vitamin C 47.6%
Calcium 42.8% Iron 25.6%
*Based on a 2000 Calorie diet
Stir over hot water until melted.
Combine sugar, cornstarch and water in saucepan and cook until thick.
Add blueberries and juice and boil until thickened.
Remove from heat and cool.
Blend crumbs with butter (save 1/4 cup for topping) and press into pan.
Whip cream and fold into marshmallow mixture.
Spread part over crumbs, spread cool blueberries on top and cover with rest of marshmallow mixture.
Top with remaining crumbs.