Splendastrawberryblueberrydelight Recipes

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

BLUEBERRY DELIGHT

Steps:

• For the pecan crust: Preheat the oven to 350 degrees F.
• Place the pecans in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the butter and process until combined. Transfer the mixture to a 9-by-13-inch rectangular baking dish; press flat. Transfer to the refrigerator to chill until firm, about 20 minutes.
• Bake until golden brown, 10 to 12 minutes. Remove to a rack to cool.
• For the cheesecake filling: Meanwhile, place the confectioners' sugar and gelatin in a medium bowl. Add 1/4 cup cold water and stir to combine. Bring the heavy cream to just a simmer in a small pot over medium-high heat. Add the hot cream to the gelatin mixture and stir to combine and dissolve. Set aside.
• Wipe out the food processor bowl to clean away most of the crumbs. Beat the cream cheese and vanilla in the bowl of the food processor until smooth. Add the heavy cream-gelatin mixture and process until smooth, scraping the sides of the bowl as needed. Pour into the cooled nut crust. Refrigerate until firm, at least 1 hour.
• For the blueberry topping: Meanwhile, combine the blueberries, granulated sugar and cornstarch in a small saucepan. Stir to combine so that the blueberries are coated with the dry ingredients. Add the lemon juice and stir to combine. Bring to a simmer over medium heat and cook, stirring, until the cornstarch and sugar have melted, about 2 minutes. Set aside to cool at least 30 minutes before pouring over the chilled cheesecake filling. Chill until the topping is set, about 15 minutes, before serving.

SPLENDA STRAWBERRY BLUEBERRY DELIGHT

Steps:

• Add strawberries, blueberries, 1 cup of cool whip and sugar substitute in blender until desired consistency about 1-3 minutes. (I like mine smooth with no fruit lumps).
• Place in a plastic container with a tight fitting lid, and freeze for 24 hours.
• After completely frozen scoop out and divide frozen mixture into 4 dishes.
• Top each frozen mixture with chocolate syrup, remaining cool whip and almonds.
• Enjoy!

BLUEBERRY DELIGHT

Steps:

• Combine first 3 ingredients; add butter, stirring well.
• Press into a greased oblong pan.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
• Spread over crust.
• Bake at 350°F for 25 minutes or until set; cool completely.
• Spread pie filling over cream cheese mixture; spread whipped topping over filling.
• Cover and chill several hours.

SPLENDA STRAWBERRY BLUEBERRY SMOOTHIE

Steps:

• Place all ingredients in blender and blend for 1 minute, and then press the liquify button for another minute or until mixture is the consistency you like.
• Enjoy.