Ingredientes para Saskatoon Delight Blueberries
- Graham Wafer Crumbs
- ½ cup (1 stick) melted margarine
- ¼ cup granulated sugar (crust) + ½ cup granulated sugar (filling) + 1 ½ to 2 tablespoons granulated sugar (whipped cream)
- 2 tablespoons all-purpose flour
- Vanilla Instant Pudding Mix
- 2 cups cold milk
- Saskatoon Berries
- ¼ cup water (filling) + 2 tablespoons cold water (cornstarch slurry)
- 2 tablespoons cornstarch
- 1 cup heavy whipping cream
- 8 ounces cream cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Saskatoon Delight Blueberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Saskatoon Delight Blueberries
- **Prepare the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup (1 stick) melted margarine, ¼ cup granulated sugar, and 2 tablespoons all-purpose flour. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch pie plate or springform pan.
- **Make the Vanilla Pudding Layer:** In a separate bowl, prepare a 3.4-ounce package of instant vanilla pudding according to package directions using 2 cups cold milk. Alternatively, make your own pudding. Spread evenly over the graham cracker crust.
- **Prepare the Saskatoon/Blueberry Filling:** In a medium saucepan, combine 2 cups fresh Saskatoon berries (or blueberries) and ½ cup granulated sugar. Add ¼ cup water. Bring to a simmer over medium heat, stirring occasionally, until the berries soften and release their juices (about 5 minutes). In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Stir the cornstarch mixture into the berries and cook until thickened, about 1-2 minutes. Remove from heat and let cool completely (about 30 minutes). Refrigerate to speed up cooling.
- **Layer the Saskatoon/Blueberry Filling:** Once the berry filling is completely cool, spread it evenly over the vanilla pudding layer.
- **Prepare the Cream Cheese Topping:** In a large bowl, beat 8 ounces of cream cheese until smooth and creamy.
- **Whip the Cream:** In a separate bowl, whip 1 cup heavy cream with 1 ½ to 2 tablespoons granulated sugar until stiff peaks form.
- **Combine and Spread:** Gently fold the whipped cream into the cream cheese until well combined. Spread the mixture evenly over the berry filling.
- **Chill and Serve:** Refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
209g
Fat
116g
Carbs
24g
