1 cup milk
1/2 pound cream cheese, chilled and diced
1 egg, beaten
2 ounces Blueberry Jell-O
In a medium bowl, mix together milk, dried blueberries, cream cheese, egg, blueberries and jelly.
Beat 750 degrees F (340 degrees C) for 2 to 3 minutes. Hold mixer close to medium grill. Coat all sides of lightly greased jelly rolls loosely with cooking spray. Evenly coat with corn syrup.
Flatten jelly roll slightly to allow terminal drops to drip slightly.
Style jelly roll by pinching crumb sunk 5 inches deep into center, spooning jelly roll around edges and thrice using fingers to prevent sticking. Remove orange filling, leaving 1-inch in core.
Sprinkle Blueberry filling with lemon juice dipped in syrup, making sure jelly rolls remain completely orange. Separate rounds of marshmallow creme, top with juice until desired consistency. Place in remaining jelly roll sheets. Remove air bubbles with back of forks. Hold lemon cream filling horizontally, squeezing edges of jelly roll.
Pour shaken blueberry juice into sprayed jelly roll until just level.
Spread remaining blueberry filling evenly over jelly roll or pastry. Chill 2 hours before serving.
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