Blueberry Tartletts

I love the creamy, crunchy, fruit filled taste of these easy little desserts.

Blueberry Tartletts
12 wonton wrappers
3 tablespoons butter, melted
1/3 cup packed brown sugar
3/4 cup Mascarpone cheese (or same amount cream cheese, the mascarpone was DELISH!)
2 tablespoons honey
2 teaspoons orange juice
3 cups fresh blueberries, blackberries, rasberries or sliced fresh strawberries
Whipped cream and fresh mint, optional
Brush one side of each wonton wrapper with butter.
Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups.
Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.
In a small bowl, combine the cheese, honey and orange juice.
Spoon about 1 tablespoon into each wonton cup. Top with berries Garnish with whipped cream and mint if desired. Yield: 1 dozen.

Blueberry Bars

 These are a delight with their cream cheese center, sweet blueberry mixture, and crunch from the coconut and walnuts. Don’t expect them to stick around long!
Oh ya, the little green and blue flecks in the bars themselves because i only had a “Party Chip” cake mix instead of the yellow. Please don’t judge…lol

1 box yellow, french vanilla, or butter cake mix
1/2 cup butter, melted
3 eggs
1 8 -oz pkg cream cheese, softened
2 1/2 cups  confectioners sugar
2 1/2 cups blueberry filling  (recipe follows)
1 cup flaked coconut
1 cup chopped walnuts
In a large mixing bowl, combine cake mix, 1 egg, and 1/2 cup melted butter. Press into a  buttered  13×9 inch pan.
Beat cream cheese till fluffy. blend in 2 eggs and sugar. Pour over cake mixture.  Spoon pie filling over top, then sprinkle coconut and nuts over that.
Bake 325 for approx 1 hour or until edges are light brown.

Blueberry Filling
3/4 C. white sugar
1/2 teaspoon lemon juice
2 tablespoon and 3 teaspoons cornstarch
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries

Mix dry ingredients in saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but carefully to prevent berries from crushing. Remove from heat, add lemon juice.