Recipes: Desserts

Filling:

• 8 oz Cream cheese
  
• ¼ c. Sugar
  
• ¼ c. Sour cream
  
• 1 tsp. Lemon Zest
  
• 1 tsp. Vanilla extract

Blueberry sauce:

• 1 ½ c. Blueberries
  
• 2 tsp. Sugar
  
• 1 tsp. Lemon juice
  
• 1 tsp. Cornstarch
  
• 1 T. Water

8-10 Eggroll Wrappers

Oil for frying (as needed)

Powdered

Sugar & Fresh Blueberries for garnish

Instructions

• Soften cream cheese to room temperature or microwave as needed. In a bowl, combine cream cheese, sour cream, sugar, lemon zest and vanilla and beat with hand mixer until fluffy. 
  

For Blueberry sauce:

• Combine blueberries, sugar, lemon juice and cornstarch mixed with cold water in a sauce pot or microwave and bring to a boil briefly, then chill.
  
• Add 1 tablespoon of cheesecake filling to center of egg roll wrapper and top with blueberry sauce. 
  
• Wet edges of wrapper and fold into a roll with ends tucked in to create a good seal.
  
• Heat vegetable oil to 350 degrees, then fry wrappers until golden brown on both sides. Remove and drain on paper towels.
  
• Garnish as desired with fresh blueberries and powdered sugar.
  
• Serves 4-6