Boo-Berry Bats Over Blue Moons
Yields 4 servings
2 ¼ cups frozen blueberries, divided
⅓ cup + 1 tbsp sugar, divided
1 tbsp cornstarch
½ cup whipped cream cheese
2 drops red food colouring
1 drop yellow food colouring
1 loaf frozen pound cake, thawed
1 tsp confectioner’s sugar
1 tsp unsweetened cocoa powder
In a medium saucepan, over high heat, bring ½ cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes.
Meanwhile, in a cup, combine ⅓ cup of the sugar, cornstarch and salt. Add to blueberries in saucepan, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill.
In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food colouring; set aside.
Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2 -inch half-moon shaped cutter to cut our 4 half moons. Repeat with the remaining cake slices.
Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into cream cheese, covering with remaining bat and moon shapes, forming sandwiches.
In a cup, combine confectioner’s sugar and cocoa; through a strainer, lightly sprinkle over sandwiches.
Spread blueberry sauce on 4 serving plates to form a “sky background”. Arrange 1 bat and two moons on each plate, serve.
Courtesy of the British Columbia Blueberry Council www.bcblueberry.com