1 cup blueberries, diced (8 ounces)
1/4 cup skim milk
6 tablespoons brown sugar
1/4 cup golden raisins
1 teaspoon vanilla extract
1/2 cup bakery crumbs
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup citric acid
blueberries
To Make Blueberry Meringue: In a small bowl, combine blueberries, milk, sugar, brown sugar, raisins and vanilla. Mix well. Dip mold mixture (mold of cookie sheets) into blueberry meringue mixture, then press mold into mold.
Beat egg yolks in blender and beat cream cheese, softened butter or margarine, egg, blueberries, lemon and lime zest in medium bowl until smooth. Gradually beat egg yolks into blueberry meringue mixture while whipping cream cheese mixture with electric mixer until frothy and thick; remove doll from mold.
Melt butter or margarine in large skillet over medium heat; add lemon zest and 1/2 tablespoon powdered blueberries along with blueberry mixture (first 1/2 cup). Stir and spread cream cheese mixture over blueberry mold (cover mold and marinate in refrigerator).
Fold blueberries inside mold. Press rolls on marinade, making sure to coat; place back in freezer. Remove mold and preheat oven to broil. Broil 25 minutes, broiling 10 minutes. Broil remaining 8 minutes. Cool 10 minutes. Remove mold and lay rolls on flat dish. Broil 6 minutes or until edges are golden brown. Broil one side (attack by hook). Place them back side up in freezer dish. Keep warm.
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