"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
1 1/4 cups graham cracker crumbs (20 single crackers)
1/4 cup (1/8 lb.) melted butter or margarine
2 tbsps sugar
1/2 cup + 2 tbsps sugar
3 tbsps cornstarch
2 cups blueberries
1 cup (6 oz) white chocolate chips (suitable for melting)
1 pkg (1/2 lb.) neufchatel (light cream) cheese
1/4 cup nonfat sour cream
Instructions:
Mix crumbs, butter, and 2 tablespoons sugar; press evenly about 1-inch up the sides of a
9-inch cake pan with removeable rim.
Bake in a 350 degree oven until slightly brown (about 15 minutes). Let cool.
In a 2-3 quart pan, mix remaining 1/2 cup sugar and cornstarch; stir in 1/4 cup water and
blueberries.
Stir over high heat until mixture boils and thickens (about 2 minutes). Let cool to room
temperature.
Set aside 1 tablespoon chocolate chips; put remainder in a metal bowl nested over hot (not
boiling) water.
Stir often until smoothly melted. Remove from heat and add cheese and sour cream; beat to
blend with a mixer or a whisk.
Scrape into crust and spread evenly. Spoon blueberry mixture onto the torte.
Cover and chill until cold up to 1 day.
Finely grind remaining chocolate in a blender or food processor. Sprinkle chocolate over
torte.
Makes 10-12 servings.