RED, WHITE AND BLUEBERRY

It's never too late for dessert, is it? Well, here is one you are sure to love - a strawberry and blueberry tart. The blackberries weren't ripe yet and in different parts of the world, I'm sure there are other berries you could substitute. This tart is wonderful as it is, but if you want it lighter, omit the cream cheese layer and use a graham cracker crust or thin pie crust. Whatever your little hearts desire. This dessert begins with a thick cookie type crust and on top of that, a layer of sweetened cream cheese. Top that with the berry mixture and whipped cream; well it's really a diet dessert, don't you agree?

BERRY TART

Crust

Melt 1 1/2 sticks of butter. Mix with 1 1/2 cups flour and 1/2 cup powdered sugar and 1/2 cup slivered almonds. Press into a round tart pan or 9 x 13 rectangular pan. Bake 15 min. at 375 degrees until lightly golden brown. Don't overcook.

Cream Cheese Layer

Mix 8 oz. of cream cheese and 1 cup of powdered sugar. (It will look like the consistency of icing). Spread on cooled crust.

Berry Topping

3/4 c. sugar
1 1/2 cups water
2 TBS. cornstarch
pinch of salt
1 3 oz. box of strawberry gelatin (small box)
1-2 quarts of washed and drained strawberries (depending on how tall you want the pie)
1 pint blueberries
whipped cream for serving

Cook sugar, water, cornstarch and salt until moderately thick and clear. Dissolve strawberry gelatin in hot mixture. Place strawberries and blueberries in a bowl. While still hot, pour gelatin mixture over the berries. Pour over the baked crust/cream cheese layer. Place in refrigerator until set - a few hours is best. Serve with whipped cream.

Simply delicious on a hot summer day!