I need a job at Cooking Light…:)) I made these yummy little small cheesecakes and that blueberry sauce was perfect. This recipe comes from former Top Chef contestant Carla Hall and I found it tucked away in my Jan/Feb 2014 issue of Cooking Light. I can’t find the link on their website for this recipe so I will have to just copy it from the Magazine.
Almonds in the crust
Blueberry sauce in the making with Lemon Zest :))
1/2 Slivered Almonds- crushed or ground
1/2 Cup Graham cracker crumbs (3 cookie sheets)
1 Tablespoon Sugar
Dash of Salt
2 Tablespoons unsalted Butter Melted
1/2 Cup of Sugar
2 Teaspoons of cornstarch
2 teaspoons of vanilla extract
dash of salt
14 oz 1/3 less fat cream cheese
2 large eggs
3 tablespoons sour cream
2 Cups Blueberries
2 Tablespoons of sugar
1 Tablespoon of Lemon Rind
3 Tablespoon fresh lemon juice
Preheat oven to 350
To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk. Add butter, and toss until well combined. Place 48 papper mini muffin cup liners in mini muffin cups, Spoon 1 rounded teaspoon crust mixture into each. Lightly press into bottom. Bake at 350′ for 5 minutes. Cool completely on rack.
To prepare Filling, place 1/2 cup of sugar and next 4 ingredients (through cream cheese) in a medium bowl. Beat with mixer for 3 mins. Add eggs, 1 at a time, betting well after each addition. Add Sour Cream; beat 1 minute. Scoop about 1 Tablespoon filling into each cup. Place 1 blueberry on top. Bake 350′ for 12 minutes. (I used cupcake pans so I baked for 20 minutes.) Cook completely and Refrigerate for 2 hours before serving.
To prepare Jam:
Combine 2 Cups blueberries and remaining ingredients in a small saucepan. Bring to a boil and mash. simmer 12 minutes or until thick syrupy. Cool to room temp. Top on each.