Blueberry Lemon Sparkle
- 1 pkg. (8 oz.) cream cheese
- 1 tablespoon lemon juice
- ½ cup shredded coconut
- 2 cups blueberries
- ½ cups sugar
- 2 teaspoons grated lemon rind
- 1 cup heavy cream, whipped
Combine softened cream cheese, sugar, lemon
juice and rind, mixing until well blended.
Fold in coconut and whipped cream.
Spread mixture onto bottom and sides of a 9” pie plate; freeze. Fill center with berries before
serving. Yield: 6-8 servings.
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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345