Prep Time: 15 minutes
Refrigeration Time: 2 hours
Servings: 9


LIME SQUARE INGREDIENTS
  • 7 graham cracker squares
  • 2 cups fresh blueberries
  • 4 ounces reduced-fat cream cheese, softened
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • ½ cup lime juice
  • 2 teaspoons lime zest
  • Blueberry-Pineapple Salsa (recipe below)

BLUEBERRY-PINEAPPLE SALSA INGREDIENTS

  • 1-½ cups fresh blueberries
  • 1 cup chopped fresh pineapple
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
BLUEBERRY-PINEAPPLE SALSA DIRECTIONS
  • In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar
  • Cover and chill until serving time
LIME SQUARE DIRECTIONS 
  • Lightly oil a 9-inch square pan
  • Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit
  • In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth
  • Add lime juice and zest
  • Blend well
  • Spoon blueberry mixture onto the graham crackers and spread evenly
  • Cover and freeze until solid, about 2 hours
  • To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes
  • Cut into 9 squares
  • Serve on dessert plates with Blueberry-Pineapple Salsa

    (Return any unused squares to the pan, cover tightly and freeze)

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