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Lemon Blueberry Dessert Recipe
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Graham cracker crumbs||2 1⁄2 Cup (40 tbs), divided|
|Canned blueberry pie filling||21 Ounce (1 Can)|
|Sweetened whipped topping||2 Cup (32 tbs)|
Calories 473 Calories from Fat 190
% Daily Value*
Total Fat 20 g31%
Saturated Fat 15.3 g76.6%
Trans Fat 0 g
Cholesterol 99.5 mg
Sodium 74.1 mg3.1%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2.2 g8.7%
Sugars 55.8 g
Protein 3 g6.4%
Vitamin A 6.9% Vitamin C 10.7%
Calcium 3.5% Iron 5.3%
*Based on a 2000 Calorie diet
Microwave at 50% (Medium) 3 to 5 minutes, or until thick, stirring 2 or 3 times during cooking.
Line two 9-in round cake dishes with foil.
Place butter in medium bowl.
Microwave at High 45 to 60 seconds, or until butter melts.
Stir in 2 cups crumbs until moist.
Press half of crumbs evenly and firmly in bottom of each prepared dish.
Gently spoon half of pie filling into each crust, taking care not to lift crumbs.
Beat egg whites until foamy.
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form.
Fold whipped cream into cooled lemon mixture, then fold into beaten egg whites.
Spread half over pie filling in each dish.
Sprinkle each with remaining 1/2 cup graham cracker crumbs.
Freeze until firm.
Remove from dishes with foil liner.
Wrap, label and freeze no longer than 2 weeks.
To serve, unwrap one package and place in 9-in round cake dish.
Microwave at 30% (Medium-Low) 1 1/2 to 3 1/2 minutes, or until wooden pick can be easily inserted in center, taking care not to melt edge.
Let stand 10 to 15 minutes.