This summer has been one of the warmest we have had in years up here in Minnesota, not the kind of weather that encourages much use of the oven.
Still, there are occasions when a special dessert might be called for. With blueberries having been featured at attractive prices for the past several weeks, I have made my “classic” blueberry pie but now wanted to try for a light cheesecake-style dessert.
I say “cheesecake-style” because I had neither cream cheese nor sour cream, but I had plenty of yogurt. I don’t use brand names often, but I have made the four pound tubs of Mountain High yogurt–plain, low fat, not Greek–from Costco a staple. The price has been stable at $3.99 for years. So that would be the basis for whatever dessert I finally chose.
I also keep unflavored gelatin in the cupboard through the summer because it is a basic ingredient for various fruit sherbets and sorbets that I have made ever since those hot summers in Arizona. That would become the ingredient that would bring the right amount of firmness to the filling.
In the end, the cheesecake came together easily and, if a pre-baked pie shell is available, required no oven time and only a few minutes of microwave heating. Perfect for a hot summer day in the kitchen.
2. Microwave the gelatin mixture about 2 to 3 minutes, until the mixture is clear, indicating that it is completely dissolved. You may want to stir once in the middle of heating. Allow to cool to room temperature.
Blueberry Glaze
1 c blueberries
3/4 c water
1/2 c sugar
3 T cornstarch
2 t lemon juice
Cook the blueberries and water together for about 4 to 5 minutes, until the blueberries are very soft.
Combine the sugar and cornstarch, stirring together until completely blended. Gradually add this mixture to the cooked blueberries and continue cooking until the mixture is very thick and clear. Remove from heat and stir in the lemon juice.
An alternative glaze that includes apples can be found here:
http://frugalfastfun.blogspot.com/2010/08/more-summer-birthday-pies.html