Directions:
Place cupcake liners in 12 (3-inch) muffin pan cups; place 1
vanilla wafer in each cup.
Into a small bowl, crumble the
remaining 2 wafers; set aside.
In a mixing bowl, with an
electric mixer, beat cream cheese until smooth. Gradually beat
in condensed milk. Add lemon juice, stirring until mixture
starts to thicken.
Set aside 12 large blueberries; fold the
remaining berries into cream cheese mixture. Spoon mixture
into cupcake liners. Top each with some of the reserved crumbs
and a large blueberry.
Cover loosely with waxed paper;
refrigerate in the muffin pan until firm, 1 to 2 hours, before
serving.
Related Food Story
Blueberry Basics
Cooking Good
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