Ingredients with Measurements:
- 1 cup fresh blueberries
- 1/2 cup cream cheese
- 2 cups milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Special equipment needed:
- Blender
- Strainer
Step-by-step instructions:
1. Rinse the blueberries and set aside.
2. In a blender, combine the cream cheese, milk, sugar, vanilla extract, cinnamon, and nutmeg. Blend until smooth.
3. Add the blueberries to the blender and blend until the mixture is smooth.
4. Strain the mixture through a fine mesh strainer to remove any blueberry skins or seeds.
5. Transfer the blueberry cheesecake milk to a pitcher and chill in the refrigerator for at least 30 minutes before serving.
6. Serve cold and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Serve cold
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 100mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugar: 20g
Protein: 6g
Substitutions for ingredients:
- Blueberries can be substituted with any other berries such as strawberries, raspberries, or blackberries.
- Cream cheese can be substituted with mascarpone cheese or ricotta cheese.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add a tablespoon of lemon juice for a tangy flavor.
- Add a tablespoon of graham cracker crumbs for a more authentic cheesecake taste.
- Use almond milk or coconut milk instead of regular milk for a dairy-free version.
Tips and tricks:
- Make sure to strain the mixture to remove any blueberry skins or seeds for a smoother texture.
- Adjust the amount of sugar according to your taste preference.
- For a thicker consistency, add more cream cheese.
Storage instructions:
Store the blueberry cheesecake milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Blueberry cheesecake milk is best served cold and does not need to be reheated.
Presentation ideas:
Serve the blueberry cheesecake milk in tall glasses with a blueberry on top for garnish.
Garnishes:
- Fresh blueberries
- Whipped cream
- Cinnamon powder
Pairings:
- Fresh fruit salad
- Toasted bagels
- Cinnamon rolls
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Tomato soup
Troubleshooting advice:
- If the mixture is too thick, add more milk.
- If the mixture is too thin, add more cream cheese.
- If the mixture is too sweet, add more milk and adjust the sugar accordingly.
Food safety advice:
- Make sure to rinse the blueberries thoroughly before using.
- Store the blueberry cheesecake milk in the refrigerator and consume within 3 days.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake, which uses cream cheese, was invented in the United States in the 19th century.
Flavor profiles:
The blueberry cheesecake milk has a creamy and tangy flavor with a hint of sweetness from the blueberries.
Serving suggestions:
Serve the blueberry cheesecake milk as a refreshing drink or as a dessert.
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