Ingredients
13ozangel food cake,store-bought or homemade
fresh mint leaves,for garnish, optional
¼cupgranulated sugar
2tspcornstarch
⅓cupwater
1tbsplemon juice,fresh
2cupswild blueberries,frozen
1½cupsheavy cream
12ozcream cheese,sotfened
½tspvanilla extract
¾cuppowdered sugar
Preparation
In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries.
Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened.
Let cool then chill completely. To speed up chilling, place it in a bowl in the freezer and stir about every 5 minutes until cold.
In a medium chilled mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form.
In a separate large mixing bowl whip cream cheese, vanilla, and powdered sugar using a hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.
Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups.
Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer.
Top with 1 to 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.
