Saskatoon Cream Cheese Coffee Cake

Dessert Crust:

• 2 1/4 cups all purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 3/4 cup sour cream
• 1 teaspoon almond extract

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg, lightly beaten
• 1 pouch Sunrise Berry Farm's Saskatoon Berry Pie Filling
• 1/2 cup sliced almonds

1. In a large bowl, combine the flour and sugar.
2. Cut in butter until crumbly.
3. Reserve 3/4 cup crumb mixture.
4. Add the baking powder, baking soda and salt to remaining crumb mixture.
5. Stir in the egg, sour cream and almond extract until blended.
6. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

1. In a large mixing bowl, beat cream cheese and sugar for 1 minute.
2. Add egg; mix well.
3. Spread over crust.
4. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
5. Bake at 350 for 50-60 minutes or until center is set. Cool.
6. Carefully run a knife around edge of pan to loosen; remove sides of pan.
7. Store in the refrigerator.

Yield: 8-10 servings.

Saskatoon White Chocolate Mousse

• 21 cream filled chocolate sandwich cookies
• 2 tablespoons butter, melted

Filling:

• 1 pouch Sunrise Berry Farms Saskatoon Berry Pie Filling

• 1 cup cold milk
• 1 pkg (32 g) instant white chocolate pudding mix
• 1 envelope unflavored gelatin
• 3 cups heavy whipping cream, divided
• 1/4 cup sugar
• 1/4 teaspoon almond extract

1. In a food processor, process cookies until finely chopped.
2. Add butter; cover and pulse until mixture begins to hold together.  Press onto the bottom and up the sides of an ungreased 10" pie plate.  Bake at 350 degrees for 8 - 10 minutes.  Cool on rack.
3. For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside.
4. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat.
5. In a large mixing bowl, beat remaining cream until it begins to thicken.
6. Add sugar and extract; beat until soft peaks form.  Gradually beat in gelatin mixture.
7. Fold into pudding.  Refrigerate until slightly firm, about 30 minutes.
8. Spread Saskatoon Berry Pie Filling into crust; top with mousse.  Refrigerate for 2 hours or until firm.  Garnish with chocolate curls if desired.

Yield:  8-10 servings.

Cream Cheese French Toast

• 1 package (8 oz) cream cheese
• 1 cup icing sugar
• 12 slices bread (thick slices)
• 1 egg
• 1 cup milk
• 2 tablespoons sugar
• 1 pouch Sunrise Berry Farm Saskatoon Berry Pie Filling

1. In a small mixing bowl, beat cream cheese and icing sugar. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk egg, milk and sugar.
2. Dip both sides of bread into the egg mixture.
3. In a large nonstick skillet coated with nonstick cooking spray, grill French toast on both sides until golden brown. Serve with Saskatoon pie filling.

Yield:  6 servings.

Saskatoon Crumb Cake

• 1 1/4 cup rolled oats
• 1 3/4 cup all purpose flour
• 1 1/2 cup brown sugar
• 1 cup butter or margarine
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 pouch Sunrise Berry Farm's Saskatoon Berry Pie Filling

1. Mix first 6 ingredients as for pastry.
2. Spread 3 cups crumbs into 9 X 13 pan.
3. Pat crumbs to form crust.
4. Spread Sunrise Berry Farm's Saskatoon Berry Pie Filling over crust.
5. Crumble remaining crumbs over filling.
6. Bake cake in a 350 degree oven for 1/2 hour.
7. Serve warm with ice cream, or cold with whipped cream.