1/2 c Sugar; combined with
2 tb Cornstarch
4 c Blueberries; divided
6 tb Water
1 BS lemon juice
Graham crackers or
-store-bought graham cracker
-crust
adapted from “Hollyhocks and Radishes – cookbook from Michigan’s Upper
Peninsula
Notes: This recipe takes about 15 minutes to start to finish (if
ingredients are on hand). Recipe calls for fresh fruit; I use fresh/frozen
depnding on availability. Original recipe also called for 4 oz cream
cheese, and whipped topping, where I use tofu cream.
1) In sauce pan, toss 2 cups blueberries with sugar/corn starch.
2) Add water; bring to boil and cook slowly till thickened, stirring
constantly (takes about 2 – 5 minutes).
3) Take off heat, stir in lemon juice and set aside to cool.
Meanwhile/Then,
4) line bottom of 9-inch dish with graham crackers,
5) spread with tofu cream (orig cream cheese)
6) stir 1-1/2 cups blueberries into cooked mixture (Note; if using frozen
berries, do this with step 3)
7) pour onto prepared pie crust/on top of graham crackers
8) top with remaining 1/2 cup blueberries and raspberries
9) serve with add’l tofu cream (orig. whipped topping).
Chill, and serve to people of all diets – this is guaranteed to be enjoyed
by beef-eaters and others.
Yields
1 Servings