 
Cook Time: 30 minutes
NOTICE: Cook time may vary depending on quantities requested.
|
| 1 |
9” prepared deep graham cracker crust |
1 |
| 1 package |
Lactantia Original Light Cream Cheese, softened |
250 g |
| 1/2 cup |
icing sugar |
125 ml |
| 2 tbsp |
lemon juice |
30 ml |
| 1 cup |
Beatrice Whipping Cream |
250 ml |
| 1 envelope |
unflavored gelatin |
1 |
| 4 cups |
fresh blueberries |
1 L |
PREPARATION
- In a medium bowl beat cream cheese, sugar and lemon juice until smooth.
- Prepare gelatin according to package directions. Add prepared gelatin to cream cheese mixture. Mix well. Cool in refrigerator for 15 minutes.
- In the meantime whip cream until stiff peaks form. Fold into cooled cream cheese mixture. Fold in 3 cups of blueberries.
- Pour cream cheese mixture into prepared crust.
- Let cool at least 4 hours or overnight in refrigerator. Garnish with remaining 1 cup of blueberries.
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