*ingredients :
+raspberry filling
°2 cups fresh blueberries, divided
°Half a cup of sugar
°¾ tsp. Corn Starch
°1 c. water
+Shell:
°¼ + 1/8 cup melted unsalted butter
°1 cup flour
°¼ cup chopped pecans
°2 tbsp.Brown-sugar
+Cream-cheese-filling:
°1 cup whip cream
°1 labneh of cream cheese (8 ounces), room temperature
°1 cup icing sugar (powdered)
* Preparation:
1. In saucepan, blend 1 c blueberries also sugar. Cook over medium heat, stirring constantly, until sugar is completely dissolved and berry juice begins to boil.
2. Mixing cornstarch & water & adding to blueberry blending; Stir to mixture thick.
3. Remove from heat and add the remaining cup of fresh blueberries. Fabulous book.
4. Butter a baking tray. Combine all crust ingredients and press into the bottom of the pan. Bake at 350 F for 15 minutes or until crust turns light brown. Allow to cool to room temperature.
5. In a bowl, whip the cream and set aside.
6. In another bowl, mix the cream cheese and powdered sugar with a mixer. Add the whipped cream and mix gently until smooth.
7. Spread the cheese filling over the cooled crust. Then spread the berry filling on top.
8. Put it in the refrigerator for at least two hours before serving, cut into squares.
Enjoy !
