Blues food: A blueberry recipe

BLUEBERRY CHEESECAKE

1 9-inch frozen pie crust, thawed

1 container (8-ounce) or 1 cup mascarpone cheese

or 1 package (8-ounce) cream cheese, softened

5 tablespoons lemon curd,* divided

2 cups fresh blueberries

Preheat oven to 375 degrees. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. If mixture is too thick to spread, stir in a small amount of milk. Spread mixture in the bottom of the cooled tart shell.

In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours.

To serve, remove the sides of the tart pan if used; cut into wedges.

Makes 8 servings.

Per portion: 258 calories, 22 g carbohydrate, 19 g total fat, 8.9 g saturated fat

* Lemon curd can be found in the jam and jelly section of the supermarket.

U.S. Highbush Blueberry Council