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BLUEBERRY TOPPING: For blueberry topping, whisk together honey, water and corn starch in a medium saucepan until smooth. Stir in blueberries and cook over medium heat, stirring constantly until mixture thickens. Remove from heat, then stir in 1/2 tsp fresh squeezed lemon juice. Cover and allow to cool to room temperature. Pour over cream cheese layer and refrigerate at least 4 hours, or overnight.
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