1 (3 oz.) pkg. cream cheese
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 cup sugar
1 cup diced canned peaches, well drained
1 cup fresh blueberries, washed and well drained
2 cups (1 pint) sour cream
Lettuce or Endive (Frisee)

Allow cream cheese to soften to temperature. When softened (about 20 minutes) stir together cream cheese, lemon juice, salt and sugar. Add peaches and blueberries, stirring until well blended. Fold in sour cream.

Pour into plastic container or decorative silicone mold.

Freeze until firm, about 1 1/2 to 2 hours. Unmold onto a chilled serving dish over a bed of lettuce or endive. If desired, garnish with additional peaches and blueberries and serve with Blueberry Cream Dressing.

Serves 6.

Blueberry Cream Dressing:

1 tablespoon lemon juice
1 to 2 tablespoons sugar
1/8 teaspoon salt
1/4 cup crushed blueberries
1 cup sour cream

Add lemon juice, sugar and salt to blueberries, mixing well. Fold in sour cream. Chill.

Makes 1 1/4 cups.