How To make Blueberry Couscous Cake

Blueberry yum yum | easy no-bake dessert

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Many thanks to Brenda Tsavatewa and her son Chris for sharing their family recipe, which I've slightly modified below.

***RECIPE***

1 lb (453g) cream cheese
22 oz (1.2kg) canned blueberry pie filling (or homemade recipe, see below)
2 cups (1 pint, 473mL) cream
3 cups (250g) graham cracker crumbs (about 20 of the big rectangular crackers)
1 + 1/4 cups (200 + 50g) granulated sugar, divided
1 1/2 sticks (6 oz, 170g) butter
1/4 cup (40g) powdered sugar
fresh blueberries or other fresh fruit for garnish (optional)

Leave out your cream cheese at room temperature to soften — if you forget to to this, you can unwrap it and microwave it on very low power until just soft.

Melt your butter and stir it thoroughly into the cracker crumbs along with 1/4 cup (50g) granulated sugar. Scoop out about 1/3 cup (50g, I dunno?) of the mixture and set it aside. Dump the rest into any wide, flat dish — Brenda uses a 9x13 inch (23x33cm) glass baking dish — and pat it down firmly into the bottom and sides. Chill this firm while you get everything else ready.

Beat a cup (200g) of granulated sugar into the softened cream cheese until just smooth. In a separate bowl, combine the cream and powdered sugar and beat until you get soft peaks (this is easier if the cream is cold). Gently fold the cream cheese mixture into the whipped cream and then beat it just enough until smooth — excess beating will deflate the cream.

Get the chilled crust out, drop in half of the dairy mixture in dollops and spread it to a smooth layer. Dump in the blueberry pie filling and spread it smooth. Dump on the rest of the dairy mixture in dollops and spread smooth (watch the video for Brenda's drop-and-roll technique). Sprinkle the top with the reserved crumb mixture and garnish with fresh berries. Chill firm before you eat it.


***HOMEMADE PIE FILLING***

3 pints (about a kilo) fresh blueberries
1 cup (200g) sugar
1/4-1/2 cup (30-60g) cornstarch, depending on how thick you want it
water
fresh lemon or lime juice (optional)
optional spices (cloves, cinnamon and other Christmassy spices are nice)

Combine the berries and sugar in a pot over high heat. You can just stir them until the berries start to break down, but you can accelerate the process by mashing them up a bit yourself. Boil until the berries have started to break apart but you still have very big chunks.

Dissolve the cornstarch into a smooth slurry with as little water as possible and drizzle it into the boiling berries, stirring constantly. If you want it more acidic, stir in citrus juice to taste, along with maybe a pinch of salt and any spices you like. Chill before using.

COUSCOUS PUDDING - A New IDEA for BREAKFAST (Back to School) / DEGUE DE COUSCOUS AUX FRUITS

Hey beautiful! Today I want to introduce to you theCouscous Pudding.
Couscous is originally a Maghrebi dish. Very quick to cook and easy to make breakfast with.
Try this couscous pudding by adding fresh fruits.
It can serve as breakfast and Has low calories.
Instead of using sugar I used agave to give a sweet taste.
It is a very delicious pudding, if you haven't tried it before, please do so and let me know in the comment below.
Ingredients:
couscous
Milk/lait
yogurt/yaourt nature non-sucre
Fruits: Raspberry and blueberry/ framboises et myrtilles

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Fluffy and Moist Homemade Muffins, One Basic Batter with Endless Flavors.

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Sweet Couscous - NYTimes.com/videos

Couscous isn't just for dinner any more. Mark Bittman prepares it for dessert.

3 Quick & Easy Healthy Snacks (Peanut banana oat cookies/flapjacks, blueberry smoothie & couscous)

Happy 2021 everyone! After all the sweet treats of christmas, in todays video i show you 3 of my recipes for simple, quick, easy, healthy & delicious snacks, that are low in calories & high in protein! Perfect for those starting a diet or new years resolution!


Recipe -
Peanut Butter Flapjacks / Oatmeal Cookies:
1 banana
4 ounces oats
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 ounces butter
1 & a half tablespoons of peanut butter (or peanut butter substitue)
& 2 tablespoons golden syrup or corn syrup

bake for 10 - 15 minutes at 170c / 350f


Blueberry Smoothie:
175ml milk
1 teaspoon vanilla
1 tablespoon golden syrup or corn syrup
1 banana
1 & 1/2 ounces blueberries
& 1 tablespoon greek yoghurt


Vegetable Couscous:
3 ounces couscous
100ml water
1/2 a carrot
1/4 of a pepper
1/4 of an onion
1 teaspoon oil
1 ounce peas
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
A pinch of chilli flakes
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon mixed herbs
1/2 teaspoon salt
& 1 teaspoon butter

Cook on medium heat.


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The Best Blueberry Bread Pudding - Food Wishes

Everyone, including people who can’t cook, need to have at least one crowd-pleasing, fool-proof, go-to dessert in their repertoire. You can’t just keep bringing ice cream. Also, if you make this, bring ice cream. Enjoy!

For the fully formatted, printable, written recipe, follow this link:


To become a Member of Food Wishes, and read Chef John’s in-depth article about The Best Blueberry Bread Pudding, follow this link:

You can also find more of Chef John’s content on Allrecipes: