So my kids gave me some fresh blueberries from their Bountiful Basket. I figured that I needed to make something yummy with them. I had my family coming for a shish-ka-bob party last night so I got onto Pinterest to find a recipe. Thanks to "Mel's Kitchen", this is what I came up with. Man O Man is it yummy. The best part about this recipe is that you could use any fruit that you would like. Raspberries and/or peaches is my thought. Any way, I didn't do step by step photos because I was in a huge hurry but the recipe tells you how to put it all together.
I did add a little extra water to the blueberry compote to make it not quite so thick and I'm glad that I did. Give this a try. It looks fancy for any party and tastes so good!
Heavenly Blueberry and Cream Angel Dessert
YIELD: SERVES
8
INGREDIENTS
Blueberry Filling:
·
12 ounces frozen blueberries
·
2 tablespoons granulated sugar
·
2 tablespoons cornstarch
·
1/4 cup cold water
·
Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
·
Baked, cooled and cubed angel food cake (see note)
·
16 ounces light cream cheese, softened to room temperature
·
2/3 cup half-and-half or evaporated milk (can use skim
evaporated milk)
·
2/3 cup granulated sugar
Whipped Cream:
·
1 1/2 cups heavy cream
·
3 tablespoons powdered sugar
DIRECTIONS
1. For the
blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch,
water and lemon juice. Bring the mixture to a simmer and cook until thickened,
5-7 minutes, stirring often. Remove from the heat and let cool to room
temperature.
2. For the cake
and cream layer, in a blender or with an electric mixer (handheld or stand
mixer), whip together the cream cheese, half-and-half or evaporated milk and
sugar until smooth and creamy. Transfer the mixture to a bowl if you used a
blender. Fold in the angel food cake cubes. Keep in mind (from the note above)
that you may not use all the cake cubes, especially if using an angel food cake
mix. Add cake cubes until they are all thickly coated with a layer of cream. If
making this in advance, it can dry out if there is too much angel food cake
added.
3. For the whipped
cream, beat together the heavy cream and powdered sugar until peaks form.
4. To assemble, in
a trifle dish or in a large glass bowl, spread half of the angel food cake
mixture. Top with half of the blueberries, spreading evenly across, and then
spread half of the sweetened whipped cream. Repeat the layers.
5. Cover and
refrigerate at least 2 hours or up to 24 hours. Serve chilled.