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Boo Berry Bats Over Blue Moons recipe

Boo Berry Bats over Blue Moons.

A fun-to-make and delicious-to-eat Halloweendessert!

Recipe: Boo Berry Bats OverBlue Moons

2 1/4 cups frozen* or fresh blueberries- divided use
1/3 cup plus 1 tablespoon granulated sugar – divided use
1 tablespoon cornstarch
Pinch salt
1/2 cup whipped cream cheese (from an 8-ounce container)
2 drops red food coloring
1 drop yellow food coloring
1 (10.75-ounces) loaf frozen pound cake, thawed
2 teaspoons confectioners (powdered) sugar
2 teaspoons unsweetened cocoa powder

  • Prepare sauce: In a medium saucepan overhigh heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries;return to a boil. Cook until liquid is released from fruit, about2 minutes. Meanwhile, combine 1/3 cup of the sugar, the cornstarchand salt in a cup. Add to cooked blueberries, stirring constantly,until sauce thickens, about 1 minute. Spoon into a medium bowl;cover and refrigerate until cold, about 2 hours.
  • Prepare filling: In a small bowl stirtogether cream cheese, the remaining 1 tablespoon sugar, andred and yellow food coloring to make orange-colored cream cheese;set aside.
  • Assemble: Using a serrated knife cut athin layer off the top and bottom of the pound cake. Cut thepound cake into 4 (1/2-thick) horizontal slices. Working with1 slice at a time, use a 4-inch bat-shaped cookie cutter to cutout 2 bats. From the same slice, use a 1/2-inch half moon-shapedcutter, to cut out 4 half moons. Repeat with remaining poundcake. Carefully spread 4 bats and 8 moons with cream cheese mixture.Arrange the remaining 1/4 cup blueberries in a single layer overcream cheese, dividing evenly and pressing lightly. Cover withremaining bat and moon shapes forming sandwiches. In a cup combineconfectioners sugar and cocoa; through a fine mesh strainer lightlysprinkle over bat and moon sandwiches. Divide blueberry sauceamong 4 serving plates; spread to form a “sky background.”
  • Arrange 1 bat and 2 moons on each plate;serve.

    Makes 4 servings.

    *One (12-ounce) bag of frozen blueberriescontains about 2 1/4 cups.

    Recipe and photograph are courtesy of theUS Highbush Blueberry Council. Used with permission.

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