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Blueberry Torte
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A delicious summer dessert. To make it simple, you can always used canned pie filling for the topping.  
serves 12


1 cup unbleached flour
1 tablespoon sugar
5 tablespoons butter
8 ounces Neufchatel cheese
1 10-ounce container frozen Truwhip®
¾ cup sugar
1 pint fresh blueberries
2 tablespoons cornstarch
¼ cup sugar

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Blueberry Torte
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.    Mix flour, sugar and butter with pastry blender or fork in a medium-sized bowl. Press into a 9 x 13-inch pan. Bake at 400 degrees about 10-15 minutes. Cool.
2.    Cream softened Neufchatel cheese and sugar, fold in defrosted Truwhip®. Pour mixture into cooled crust. Chill in refrigerator or freezer for one hour.
3.    In a medium sauce pan combine cornstarch and sugar. Add blueberries and cook over low heat, stirring until blueberries have softened and juice has thickened. Cool for about 20 minutes.
4.    Spread blueberry filling over top. Chill for several hours.

Per Serving: 263 calories, 14g fat, 10g sat fat, 3g protein, 
33g carbohydrates, 131mg sodium

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