Peach and blueberry cheese torte

8 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs
¼ cup Butter; melted
½ cup + 2 Tbsp, sugar; divided
3 tablespoons Cornstarch
¼ cup Water
1 cup Peaches; peeled & sliced
1 cup Blueberries
1 cup White chocolate baking chips
½ pounds Light cream cheese
¼ cup Sour cream; nonfat
Fresh mint for garnish

Directions

Combine the graham crumbs, butter and 2 Tbsp sugar in a small bowl; blend until crumbly. Pat the crumb mixture in the bottom and up to the rim of a 9-inch round pie pan. Bake in a 350øF oven 15 minutes, or until brown; let cool.

In a saucepan over low heat, mix the remaining ½ cup sugar and the cornstarch; stir in the water, peaches and blueberries. Stir over high heat until the mixture boils and thickens, about 2 minutes; let cool.

In the top of a double boiler over simmering water or in the microwave at 50% power, melt the white chocolate chips; stir until smooth. Remove from the heat and add the cream cheese and sour cream; mix until smooth. Spread evenly over the crust.

Spoon the peach-blueberry mixture over the torte. Cover, and chill at least 12 hours. When ready to serve, garnish with mint sprigs.

** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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