Blueberry Cheesecake Dip

contributed by Jaime Cecil
Yields about 1 3/4 cups

Cheesecake Dip:

6 oz silken tofu

4 oz Neufchatel cheese (or cream cheese)

4 tablespoons powdered sugar

1/2 teaspoon pure almond extract (or pure vanilla extract)

1/2 teaspoon fresh lemon juice

Pinch salt

Blueberry Topping:

6 oz (about 1 1/2 cups) fresh or frozen blueberries

2 tablespoons water

1-2 tablespoons white sugar (depending on how sweet your berries are; if you’re using frozen, use 2 tablespoons)

1/2 tablespoon cornstarch mixed with 1 tablespoon cold water

Garnishes (optional):

2 strawberries, chopped

Fresh mint

For the cheesecake dip:  Puree all ingredients in a food processor or blender.  Pour into a serving bowl, then chill while you make blueberry topping.

For the blueberry topping:  In a small saucepan over medium heat, cook the blueberries, water, and sugar (uncovered) for about 10 minutes or until the berries are softened, stirring occasionally.  Add the cornstarch slurry and cook another 30 seconds minutes, stirring constantly (the mixture will thicken).  Cool.

Pour blueberry topping on cheesecake dip; refrigerate.  Garnish with strawberries and mint if using, and serve chilled alongside any dippers you like (such as fresh fruit, Graham Cracker Crumb Crispies, graham crackers, shortbread, pound cake, etc.).

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