Attention, blueberry fools! (REC)

Given the title of this post i thought it was going to be about the old
style drink commonly called a "fool" made with champagne, ginger beer
and brandy, with crushed fruit and a raw egg yolk all beaten up well
together and served icy cold. The name of the drink taking its tilte
from the fruit used, i.e. a blue berry fool or a strawberry fool.

Similar to a porter punch or a shandygaff, a warm version is sometimes
called a "waldorf flip"
---
JL

lynne said:

Well folks, it's that time of year again! This is a version of a
recipe I
got off the net last year. I discovered it last summer when blueberry
season
was waning. It's also good for breakfast (if you have any leftovers.
But we
never do, unless I make two).
I hope you enjoy it as much as we do -

"Sugar-free Deep Dish Double Blueberry Pie"

6 oz reduced-fat cream cheese
2 TB sour cream (reduced fat or F/F)
2 TB lemon juice
1/2 tsp lemon extract
1/4 c Splenda
1 deep dish pastry shell, baked as directed
------------------
2.5 TB cornstarch
1/4 c water
1 TB lemon juice
3 c fresh (or frozen) blueberries
1/4 c Splenda
--------------
2 c top, ripest blueberries
(recipe total is going to be about 2 quarts fresh)
:
:
:
(Hint on baking the crust: Pierce sides & bottom then bake while still

pretty frozen, or else it might "slide".)
In a small mixing bowl, beat the cream cheese, sour cream, 1/4 c
Splenda, 2
TB lemon juice and lemon extract til smooth; spread evenly onto bottom
of a
baked & cooled pastry shell.
Take the 3 c blueberries and put them in a saucepan. (Any berries less
than
ripest can go into this measure.) Add the other 1/4 c Splenda,
cornstarch,
ater, and 1 TB lemon juice. Mash the berries in, and bring to a boil.
Cook
while stirring for a couple minutes, or until juices are about as dark
as
the skins, and mixture has thickened. Remove from heat and cool for
about 20
minutes.
Spoon the blueberry filling overtop the cream cheese mixture in the
crust.
Top with and incorporate the 2 c of the remaining blueberries.
Refrigerate
~3 hours, or until set.
(Keep any leftovers refrigerated.)

On Fri 08 Jul 2005 07:24:42p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Given the title of this post i thought it was going to be about the old
style drink commonly called a "fool" made with champagne, ginger beer
and brandy, with crushed fruit and a raw egg yolk all beaten up well
together and served icy cold. The name of the drink taking its tilte
from the fruit used, i.e. a blue berry fool or a strawberry fool.

Similar to a porter punch or a shandygaff, a warm version is sometimes
called a "waldorf flip"
---
JL

Well, now you know it isn't! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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