Dessert: Blueberry Pineapple Dessert
Published in ArcaMax Chef
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 8-oz. can crushed pineapple, drained reserve liquid
1 Tbsp. butter, melted
1 - 9 inch graham cracker pie crust
2 Tbsp. cornstarch
Pinch of salt
1 15-oz can blueberries, drained reserve liquid
1 Tbsp. lemon juice
Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie shell, chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving. Serve with vanilla ice cream or whipped topping.
The Skinny: Use light cream cheese and your favorite sugar substitute.
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