Blueberry Ice Box Torte

Prep time
45 minutes
Total Time
1 hour + chilling
Rating
Not rated
0 ratings
Servings
16

Here’s an old-fashioned luxury, the kind of dessert you can imagine your great-grandmother might have brought to a christening or barn-raising event. Naturally, all her ingredients were organic—indeed, in Great-Grandma’s time, everything was organic. (Ah, those were the days.)

Ingredients

Directions

1. Make crust: Grind the cereal in a food processor to the consistency of crumbs. Add the butter and process to combine. Press the mixture evenly in the bottom of a 9-by-13-inch aluminum pan. Freeze the crust for 2 or more hours.

2. While the crust is freezing, make the fruit layer: Combine thawed berries, all their juice, sugar and orange zest in a large saucepan. Bring to simmer and cook briefly to dissolve the sugar, about 1 minute. Combine the cornstarch with 3 tablespoons water in a jar, cover it tightly and shake until well combined. Stir the cornstarch mixture into the simmering blueberries. The mixture will quickly thicken. Give it a few more stirs and then turn off the heat. Let the fruit cool and then chill it thoroughly in the refrigerator. At this time, also place a large mixing bowl in the refrigerator to chill it (this will be used to whip the cream in Step #4.)

3. Make the cream cheese layer when you ready to assemble the torte: Combine the cream cheese and powdered sugar in a bowl and beat with electric beater until well-combined. Beat in the vanilla and milk. Let stand at room temperature while you make the whipped cream topping.

4. Make the topping: Whip the cream in the chilled bowl (and preferably with chilled beaters). Use medium speed at first, until consistency is thick, soft and fluffy, or until soft peaks begin to form. Then gradually blend in the sugar and vanilla and beat until stiff peaks form. Do not over-whip.

5. Assemble the torte: Spread the cream cheese filling evenly over the frozen crust. Spread the chilled fruit evenly over the cream cheese. Spread the whipped cream evenly over the fruit, or arrange it in dollops to suggest serving sizes. Chill the torte until serving time.

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Comments

FrenchTutor from Tennessee on June 15th, 2011
With as many websites as are available for figuring out nutritional information, I'm surprised the lack of it would prevent someone from trying the recipe. All these recipes look delicious, and it's worth it to me to enter my ingredients so I can get a nutrition read out. I have to watch both fats and carbs, but that would not prevent me from trying a recipe. This one will be high in carbs due to all the sugar in the recipe, but surely no higher than standard cheesecake.
Thank you for publishing these recipes using Organic Valley products.
Marti from San Jose, CA on May 15th, 2010
I would love to try this recipe, however, since there are no nutritional information included with the recipes, I won't be trying them.
Angie at Organic Valley

Hi Marti, Thanks for your comment. Because we do not have the nutritional information for all of the ingredients you may use in a recipe, we are not able to provide this information for many of our recipes. However, we do have nutritional information for all the Organic Valley and Organic Prairie products that are used in our recipes. You can find all that in the Products section of our website.

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