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LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shared some delicious recipes you can make at home using fresh blueberries.

Blueberry Ice Box Pie

Ingredients

Vegetable-oil cooking spray
1 1/2 cups finely ground graham cracker crumbs
4 teaspoons light butter, melted
1 tablespoon sugar
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
3 teaspoons powdered unflavored gelatin
8 ounces reduced-fat cream cheese
16 ounces cream cheese
14 ounces sweetened condensed milk
Several fresh mint leaves

Directions

Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs, sugar, and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.

Blueberry Pie Bites

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Serves: about 40 pie bites

Ingredients

1 refrigerated pie crust
1 1/2 cups of fresh blueberries
⅛ cup raw or turbinado sugar (Sugar in the Raw works great)
1 egg + 1 teaspoon water (egg wash)

Special Equipment Required:
1½" biscuit cutter or any small glass that is the right size
pastry brush

Instructions

1. Preheat the oven to 450. Line a baking sheet with parchment paper. Use a pan with an edge so the pie bites don't roll away when you place them in the oven.

2. Lightly flour a clean work surface and unroll the refrigerated pie crust.

3. Use a 1½" biscuit cutter to cut all your little pie bite circles out of the refrigerated pie crust.

4. Place a few blueberries in the center of each circle. Sprinkle each one with a little sugar (you probably won't use all the sugar) to taste depending on the sweetness of the berries.

5. Fold up two sides of one of the circles like a taco. The grab the adjacent sides and pinch the corners. This makes a little pocket for the blueberries. You can dip your fingers in egg wash to pinch the corners if you can't get them to stick. Pinch them together firmly or they will open when you bake.

6. Brush each bite with the egg wash. Place each bite on the prepared baking sheet.

7. Sprinkle with a little more sugar and bake for about 10 minutes.

Deanna says do not substitute regular sugar for raw sugar because you won't get the same result.

Recipe by Sugar Dish Me at http://www.sugardishme.com/2014/06/04/blueberry-pie-bites/

Blueberry Cheesecake Ice Cream

Yield: 12 servings (serving size: about 2/3 cup)
Hands-on: 34 Minutes
Total: 2 Hours, 36 Minutes

Ingredients

2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

Preparation

Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Note: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Blueberry Pie Bars

Ingredients

Crust & Topping

1 1/2 cups all purpose flour
3/4 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)

Filling

3 cups fresh blueberries
2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt

Instructions

Grease 9x13 glass baking dish- set aside. Preheat oven to 350 degrees. Add flour, sugar, salt & cubed butter to mixing bowl, beat until combined & crumbly. Take 1 cup of mixture & set aside. Take remaining mixture & firmly press into your baking dish, covering the bottom. Bake 15 minutes. While crust is baking- whisk eggs in a large bowl. Add sugar, sour cream, flour & salt. Gently fold in blueberries. Set aside. When crust is ready - remove from oven & add filling. Gently spooning over the top of the crust. Sprinkle with remaining crust mixture you had set aside. Bake 1 hour or until top is lightly browned. Cool before serving if eating alone. If serving warm- add a scoop of vanilla ice cream on top.

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