/05

Blueberry & Peach Shortcake

Source: ReaLemon

Servings: 6 to 8 servings

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup plus 1 tablespoon ReaLemon® Lemon Juice From Concentrate
1 teaspoon vanilla extract
1 (6.5-ounce) prepared sponge cake layer
2 tablespoons sugar
2 tablespoons cornstarch
1/4 cup water
1 cup fresh or frozen blueberries
Sliced peaches

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.

In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers.