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- Makes: 8 servings
finely shredded lemon peel
butter toffee-glazed sliced almonds or honey-roasted almonds
purchased maple leaf candies (optional)
Remove and discard Brie rind. Let Brie and cream cheese stand at room temperature for 15 minutes to soften. In a medium mixing bowl beat Brie, cream cheese, sugar, lemon peel, and lemon juice with electric mixer on medium speed until smooth. Set aside.
Divide blueberries and cheese mixture among eight 10-ounce disposable drinking glasses, alternating layers of berries and cheese. Sprinkle almonds over cheese mixture. Cover each cup with plastic wrap; secure with decorative string. Serve immediately or refrigerate up to 4 hours before serving. Top with maple leaf candies before serving. Makes 8 servings.
- Test Kitchen Tip: To make one large cheesecake instead of individual servings, place blueberries in the bottom of a shallow 2-quart rectangular plastic storage container. Dollop with cheese mixture and spread over berries to form an even layer. Sprinkle almonds over cheese mixture. Cover to tote.
Servings Per Recipe 8, calcium (mg) 71, vit. C (mg) 8, chol. (mg) 45, Potassium (mg) 118, vit. A (IU) 486, Fat, total (g) 16, sodium (mg) 193, Riboflavin (mg) 0, carb. (g) 15, pro. (g) 6, Thiamin (mg) 0, cal. (kcal) 225, iron (mg) 1, sugar (g) 11, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 4, Niacin (mg) 0, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 4, Folate (µg) 12, sat. fat (g) 9