Lynne Tolley from Miss Mary Bobo's made Blueberry Yum Yum, a fresh blueberry layered dessert. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931) 759-7394.
Blueberry Yum Yum
1 cup flour
1 stick butter, softened
½ cup pecans, chopped
Preheat oven to 350 degrees. Spray 11 X 71/2”pan or pyrex with cooking spray or grease with butter. Combine flour, butter until crumbly; add pecans. Press onto bottom of pan with back of large spoon. Bake for 20 minutes or until lightly golden brown. Remove from oven and cool.
8 oz. cream cheese, softened
½ cup sugar
8 oz. Cool Whip, thawed
½ tsp almond extract
Beat cream cheese, sugar and almond extract with mixer until smooth. Fold in Cool Whip. Spread over cooled crust.
2 cups berries
½ cup sugar
¼ cup water
3 Tbs water stirred into 2 Tbs cornstarch to dissolve
In medium saucepan combine berries, sugar, salt and ¼ water. Cook on low until berries are soft. Add cornstarch water mixture and cook until thickened. Cool. Pour over cream cheese layer. Refrigerate. Cut into squares to serve.
Tip: equally delicious with 2 cups peeled & sliced peaches substituted for the blueberries.