Red, White, And Blue Bars
From canned_food_fan 13 years agoIngredients
- 1 can (15 ounces) wild blueberries in water shopping list
- 1 tablespoon cornstarch shopping list
- 2 cups low-fat granola cereal with raisins and nuts shopping list
- 2 tablespoons melted margarine or butter shopping list
- 1 package (8 ounces) low-fat cream cheese shopping list
- 1 teaspoon ground ginger shopping list
- 1 can (8 ounces) crushed pineapple in its own juice, drained shopping list
- 3/4 cup heavy whipping cream* shopping list
- 2 tablespoons powdered sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 cup strawberries, stemmed and cut in half shopping list
How to make it
- Drain blueberries over a medium saucepan. Whisk cornstarch into blueberry juice. Cook juice until it comes to a simmer and thickens. Add blueberries and cook until mixture returns to a simmer. Cool.
- In work bowl of food processor fitted with a metal blade, pulse cereal until crushed. Add margarine, and pulse until combined. Press granola mixture into bottom of an 11x7-inch baking dish. Chill.
- In medium bowl, beat cream cheese and ginger until light and fluffy. Add pineapple and beat until combined. In separate bowl, beat whipping cream until stiff. Stir in powdered sugar and vanilla. Fold whipping cream into cream cheese mixture and stir until combined. Pour over crust. Spoon blueberries on top of cream cheese mixture in three diagonal lines. Garnish with strawberries. Refrigerate until ready to serve.
- * 1 1/2 cups non-dairy, whipped topping may be substituted for the whipping cream, powdered sugar and vanilla extract.
- Servings: 8
- Nutritional Information Per Serving: Calories 290; Total fat 17g; Saturated fat 9g; Cholesterol 45mg; Sodium 210mg; Total carbohydrate 30g; Fiber 4g; Protein 6g; Vitamin A 15%DV*; Vitamin C 25%DV; Calcium 6%DV; Iron *%DV
- *Daily Value
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