Spring Fever Mix
As I write this, I’m filled UP with Spring Fever. Yes, I want to go outside and play! Low key adult play, but play, none the less. This time of year is just perfect – cool mornings and pleasant evenings, warm days, green, lush yards and foliage, flowers blooming. It makes me feel alive again after a long, hibernating winter season. All my winter clothes have been moved to another closet, and my spring and summer wardrobe is front and center. I discovered outfits that I had forgotten about, and that's a bonus! There’s nothing like a new season to rejuvenate the soul.
As I was reflecting on and reviewing spring and summer recipes, I had the sudden urge for a pie. Not just any pie, but a creamy, cool, fruity delight, sort of cheesecakey but not a cheesecake. In my refrigerator I found some fresh blueberries that were just begging to be used. I always have cream cheese on hand, so I started creating and came up with a Blueberry Cream Pie that I think is a definite “keeper”. It just may cure a good case of Spring Fever!
Here’s my version:
Twink’s Blueberry Cream Pie
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
3 tablespoons sugar
Preheat oven to 375. Mix crust ingredients and press into the bottom and sides of a 9 inch pie dish. Bake 10 minutes, cool completely.
2 ½ cups fresh blueberries
1 envelope powdered gelatin (unflavored, such as Knox)
½ cup sugar
¼ cup fresh lemon juice
1 can sweetened condensed milk (such as Eagle Brand)
1 8 ounce package cream cheese, softened
Freshly whipped cream
2 cups heavy (whipping) cream
2 tablespoons sugar
Beat whipping cream and sugar with mixer (preferably a heavy stand mixer) at high speed until proper whipped cream consistency.
In a medium saucepan, mix blueberries, lemon juice, sugar and gelatin. Bring to a slow simmer, and cook, stirring constantly, about 3 minutes until gelatin is completely dissolved. In mixing bowl, beat cream cheese and condensed milk until smooth. Fold in blueberry mixture until fully combined, then add 1 cup of the whipped cream, and gently mix until whipped cream is fully incorporated. Spread into prepared crust, and refrigerate at least 4 hours or overnight. Serve with the remaining whipped cream and additional blueberries. Enjoy!!!
Do not substitute Cool Whip for the whipped cream. It will not have the same consistency, or taste! You can substitute frozen blueberries for the fresh ones in a pinch.
Until next time, be kinder than necessary, and be thankful for spring and for everything!