Summer time is a fabulous time of year for fresh berries of all kinds. They are great for pies, cobblers, salads, or just for eating. Thanks to my uncle Ron's home grown blueberries, this torte made a very yummy summer time dessert. For this recipe, which was adapted from a recipe found in Taste of Home Best of Summer Recipes, you will need the following:
1 pre-made gram cracker crust (the larger size option)
1 envelope unflavored gelatin
1 3/4 cups of white grape juice
1 package (8 ounces) of low-fat cream cheese, softened
1/4 cup of sugar
1 teaspoon of vanilla extract
2 1/2 cups of fresh blueberries
1 1/2 cups of sliced fresh strawberries
In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Cover and refrigerate until partially set, about 45 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar, and vanilla until it is smooth. Spread it over the crust. Place the berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over the cream cheese layer. Refrigerate for at least 2 hours before serving.
