Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Graham cracker crumbs 1 c Blueberries
1/4 c Butter; melted 1 c White chocolate baking chips
1/2 c + 2 Tbsp, sugar; divided 1/2 lb Light cream cheese
3 tb Cornstarch 1/4 c Sour cream; nonfat
1/4 c Water Fresh mint for garnish
1 c Peaches; peeled sliced

Combine the graham crumbs, butter and 2 Tbsp sugar in a small bowl;
blend until crumbly. Pat the crumb mixture in the bottom and up to
the rim of a 9-inch round pie pan. Bake in a 350øF oven 15 minutes,
or until brown; let cool.

In a saucepan over low heat, mix the remaining 1/2 cup sugar and the
cornstarch; stir in the water, peaches and blueberries. Stir over
high heat until the mixture boils and thickens, about 2 minutes; let
cool.

In the top of a double boiler over simmering water or in the
microwave at 50% power, melt the white chocolate chips; stir until
smooth. Remove from the heat and add the cream cheese and sour cream;
mix until smooth. Spread evenly over the crust.

Spoon the peach-blueberry mixture over the torte. Cover, and chill at
least 12 hours. When ready to serve, garnish with mint sprigs.

** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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