3/4 c Graham cracker crumbs\ Marie biscuit(23 pcs)
2 tb Sugar
3 tb Butter; melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
2 pk Cream cheese (8 oz each)
1/2 c Dairy sour cream
2 ts Vanilla
1 tb Grated lemon rind
1/2 c Blueberry preserves
Fresh or frozen unsweetened
-Combine crumbs, sugar and butter in a small bowl and blend well. Press firmly over the bottom of an 8-inch spring form pan. Chill.
- Combine sugar water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly, 8 to 10 minutes, or until syrup registers 236 degrees on a candy thermometer (or until from spoon).
- Meanwhile, in large bowl of electric mixer beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over egg whites while beating constantly. Continue beating until very stiff peaks form and mixture cools, all together about 15 minutes.
-Beat cream cheese and sour cream until light and fluffy, beat in vanilla and lemon rind. Add 1/4 of meringue to cheese mixture, stir to combine well.
- Fold remaining meringue into cheese mixture until no streaks of meringue and cheese remain. Spoon about 1/4 of cheese mixture into prepared pan, drizzle part of blueberry preserves over.
- Continue to layer cheese mixture and preserves this way creating a marbled effect.
-Freeze overnight or until firm. Decorate with whipped cream and fresh or frozen unsweetened blueberries. (Raspberries or strawberries may be substituted for blueberries.) 12 servings