Curried Sweet Potato and Millet Soup
Makes 6 servings
This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.
Blueberry Bonanza
2015-10-28 13:51:07
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Ingredients
Crust
- 1 sleeve of digestive biscuits, finely crushed. (about 27) (graham wafers would be a good substitute)
- 1 tsp. sugar
- 1/4 tsp. cinnamon
- 1/2 cup butter, melted
Cheese Layer
- 8 oz. cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
Blueberry Layer
- 3 cups frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbsp. fresh lemon juice
- 4 tsp. cornstarch
- 1/2 cup cold water
Topping
- 2 cups whipping cream
- 2 Tbsp. sugar
- 3 digestive biscuits, crushed
Instructions
- To make crust: Mix ingredients together and pat lightly into a 9″x13″ pan and bake at 350F for 10 minutes.
- To make cheese layer: Mix ingredients together and spread over crust. Bake at 325F for 20 minutes.
- To make blueberry layer: Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.
- To make topping: Whip cream with sugar and spread on top of blueberry layer. Sprinkle with digestive biscuit crumbs and refrigerate until serving time. If you make this the night before – don’t whip the cream until just before serving. Serves 10-12
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