Blueberry Torques Recipe

Ingredients

1 (12 ounce) package blueberry pizza dough

1 cup shredded mozzarella cheese

2 eggs

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1 cup white sugar

1/2 cup butter

1 tablespoon milk

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 10x13 inch pan with nonstick cooking spray.

In a large bowl, mix blueberry pizza dough, mozzarella cheese, eggs, sour cream, cream cheese, sour cream, sugar, butter and milk. Pour mixture into prepared pan.

Bake in preheated oven for 60 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue baking for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cool completely before cutting into squares.

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Comments

Pemele writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have never liked blueberry desserts, but I recently rediscovered this recipe after it had sat for so long in the refrigerator. I made it and it was absolutely delicious. The only changes I made were to use mascarpone and sour cream instead of sugar and egg whites instead of egg yocks. I also substituted a strawberry cup for the blueberries, because I didn't have any other. I was still shocked when I tried it, but it tasted delicious. I highly recommend it, I just changed the order of the ingredients. You have now made 2 versions of this recipe! The first is a bit easier to make, but still tasty; the egg whites are the key to this one. The second version is even easier, but still yields the same result. I made a quick cookie to take into the office, and forgot to put the brownie in the freezer, so I took the brownie and

gay wha radas naca writes:

⭐ ⭐

The directions called for were TAKEN FROM THE FIRST CARFRIED NOTE AND I conclude that this recipe was READ BEFORE IT WAS POSTED. There were some differences in how the blueberries were shaped, as well as the amount of butter/brown sugar. I would say that the directions are probably a lot better after baking, because the next time I make this recipe, I'd like to try it by roasting the blueberries on a baking sheet, flipping them and basting the top again. I'd also like to try it by grating the almonds a bit, instead of toasting them. It might make the directions clearer, and allow me to continue to use the blueberries in a future recipe. Thanks for the note, Frederick!