BLUEBERRY PIE OR CAKE
It's a pie that kind of looks like a cake but is not. It's definetely not a traditional looking pie as I used a springform pan for this recipe. You can use a 9" springform pan, or you can use a deep dish pie pan or quiche pan of the same size. Since I haven't used gelatin in such a long time I looked at other recipes that used gelatin to give me ideas on how to use it. It turned out beeter than I thought. Cooking time includes refrigeration.
Provided by Studentchef
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl mix the crushed graham crackers with the cinnamon, 2 teaspoon of sugar and melted butter. Spread it over the bottom of a 9" springform pan, deep dish pie pan or quiche dish. Bake for 6 minutes then set aside to cool.
- In a small saucepan combine the blueberries with 1/2cup water and 1/2 cup of sugar. Bring to a boil over medium high heat, then let it simmer over low heat until it bexcomes a coulis. Stir often to avoid the sauce sticking to the bottom of the sauce pan. Let cool.
- In the meantime (while the blueberry coulis is cooling), mix the gelatin with warm water and let it sit for 5-10 minutes.
- In a large bowl mix the marscapone cheese with the blueberry coulis. Once properly mixed, add the gelatin mixture and and mix again. Very quickly add the whipped cream half a cup at a time, mixing thoroughly each time.
- Pour over the baked graham crust and refrigerate for 2-3 hours. Serve either cold or at room temperature.
Nutrition Facts : Calories 144.3, Fat 5.5, SaturatedFat 2.9, Cholesterol 12.9, Sodium 97.9, Carbohydrate 22.9, Fiber 0.8, Sugar 16.5, Protein 1.8
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