•1/3 cup all-purpose flour
•1/4 cup old-fashioned oats
•1/4 cup packed brown sugar
•2 tablespoons chopped walnuts
•3 tablespoons cold butter, cubed
•2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
•1/3 cup sugar
•1/4 cup sour cream
•1 tablespoon lemon juice
•1/2 teaspoon grated lemon peel
•1/3 cup seedless raspberry jam
•2 cups fresh blueberries
•In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.
• Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.
• In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers.
Yield: 9 servings.
~~Cooking for 2, Summer 2008~~