Blueberry Buttercream Torte Recipe - Cooking Index
Blueberry Buttercream Torte Recipe - Cooking Index
| Crust | ||
| 1 cup | 237ml | Vanilla wafer cookies |
| 1/4 cup | 49g / 1.7oz | Butter |
| Filling | ||
| 1/4 cup | 49g / 1.7oz | Butter |
| 3/4 cup | 148g / 5.2oz | Powdered sugar |
| 1 | Egg | |
| 21 oz | 596g | Blueberry pie filling |
| 1/2 | Whipping cream |
Crust: Mix together 3/4 cup crushed crumbs and butter (reserve remaining crumbs for topping). Press into bottom of 10-inch pie plate.
Filling: Beat butter and powdered sugar until light and fluffy. Add egg and beat well. Spread over crumb crust. Spread can of blueberry pie filling on top.
Whip cream very stiff and spread on top of blueberry pie filling. Sprinkle 1/4 cup reserved crumbs over top. Refrigerate at least 1 hour before serving.
Source:
The Diabetic Chocolate Cookbook by Mary Jane Finsand
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