1 1/4 c Graham cracker crumbs 1 c Blueberries
1/4 c Butter; melted 1 c White chocolate baking chips
1/2 c + 2 Tbsp, sugar; divided 1/2 lb Light cream cheese
3 tb Cornstarch 1/4 c Sour cream; nonfat
1/4 c Water Fresh mint for garnish
1 c Peaches; peeled & sliced
Combine the graham crumbs, butter and 2 Tbsp sugar in a small bowl;
blend until crumbly. Pat the crumb mixture in the bottom and up to
the rim of a 9-inch round pie pan. Bake in a 350?F oven 15 minutes,
or until brown; let cool.
In a saucepan over low heat, mix the remaining 1/2 cup sugar and the
cornstarch; stir in the water, peaches and blueberries. Stir over
high heat until the mixture boils and thickens, about 2 minutes; let
cool.
In the top of a double boiler over simmering water or in the
microwave at 50% power, melt the white chocolate chips; stir until
smooth. Remove from the heat and add the cream cheese and sour cream;
mix until smooth. Spread evenly over the crust.
Spoon the peach-blueberry mixture over the torte. Cover, and chill at
least 12 hours. When ready to serve, garnish with mint sprigs.
** Houston Chronicle – Food section – 9 August 1995 **
Yields
8 servings