This summer has been one of the warmest we have had in years up here in Minnesota, not the kind of weather that encourages much use of the oven.
Still, there are occasions when a special dessert might be called for. With blueberries having been featured at attractive prices for the past several weeks, I have made my "classic" blueberry pie but now wanted to try for a light cheesecake-style dessert.
I say "cheesecake-style" because I had neither cream cheese nor sour cream, but I had plenty of yogurt. I don't use brand names often, but I have made the four pound tubs of Mountain High yogurt--plain, low fat, not Greek--from Costco a staple. The price has been stable at $3.99 for years. So that would be the basis for whatever dessert I finally chose.
I also keep unflavored gelatin in the cupboard through the summer because it is a basic ingredient for various fruit sherbets and sorbets that I have made ever since those hot summers in Arizona. That would become the ingredient that would bring the right amount of firmness to the filling.
In the end, the cheesecake came together easily and, if a pre-baked pie shell is available, required no oven time and only a few minutes of microwave heating. Perfect for a hot summer day in the kitchen.
No Bake Yogurt Cheesecake
1 pkg unflavored gelatin
½ c water
2 T orange juice concentrate
1 t almond extract
1/3 c sugar
1 ¼ c yogurt
1 cup blueberries
8 inch pre-baked or crumb pie crust
1. Stir the gelatin into the water, mix well, and allow to sit for about 10 to 15 minutes. Be sure to use a large enough dish to allow for the boil-over that could happen when the mixture is microwaved.
2. Microwave the gelatin mixture about 2 to 3 minutes, until the mixture is clear, indicating that it is completely dissolved. You may want to stir once in the middle of heating. Allow to cool to room temperature.
3. When the gelatin is cool, stir in the juice concentrate, sugar, and almond extract. Then add the yogurt and stir until the mixture is completely blened.
4. Pour the filling into the pie crust, smoothing it well.
6. Prepare the Blueberry Glaze and spread over the blueberries. Chill for at least 2 hours before serving.
1 c blueberries
3/4 c water
1/2 c sugar
3 T cornstarch
2 t lemon juice
Cook the blueberries and water together for about 4 to 5 minutes, until the blueberries are very soft.
Combine the sugar and cornstarch, stirring together until completely blended. Gradually add this mixture to the cooked blueberries and continue cooking until the mixture is very thick and clear. Remove from heat and stir in the lemon juice.