This week’s blueberry recipe comes from Maralene Roush of Maple City, who originatlly got it from Buchan’s Blueberry Hill and modified it to eliminate food coloring. She makes it for her family every three months or so — or more often, if son, Nick, comes to visit with fresh blueberries from his favorite farm stand in Paw Paw. Roush said she doesn’t know how long the dish will keep in the refrigerator because it’s never there for long. “Sometimes I don’t even wait the two hours for it to chill,” she said. “It gets mixed and served.”
2/3 c. or more fresh or frozen blueberries
1/2 c. powdered sugar
2 8-oz. containers Cool Whip, softened
2 8-oz. pckgs. cream cheese, softened
2 6-oz. containers blueberry yogurt with fruit on bottom
In a large bowl, blend the softened cream cheese and powdered sugar until creamy. Add yogurt and blend well. Gently fold in Cool Whip and blueberries. Chill for two hours and serve.
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