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4 ounces cream cheese softened
1 egg large
1 6-ounce container lemon custard yogurt
6 individual graham cracker crust tart shells (4 oz. package)
1/4 cup peach preserves or apricot preserves
2 teaspoons cornstarch
1 cup blueberries fresh
Fresh mint leaves (optional)
Shredded orange peel (optional)
Heat oven to 325°. In a small bowl, whisk cream cheese until smooth. Beat in egg until well blended; fold in yogurt. Spoon into tart shells. Place on a baking sheet and bake 15 to 18 minutes until edges are set, but center is still slightly soft. Cool, cover, and refrigerate until ready to assemble.
Meanwhile, in a small saucepan, stir preserves and cornstarch until blended. Stir in 1/2 cup of the berries. Over medium heat, bring to a boil. Cook and stir until mixture is shiny and thickened. Remove from heat and stir in remaining berries; let cool.
To serve, using the point of a knife, lift crusts from foil pans. Place on small dessert plates. Spoon blueberry sauce over top. Garnish with mint and orange peel if desired.
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