I added another 1/2 tsp of baking powder to offset denseness mentioned in other reviews. I also used 1/4 C fat free plain yogurt instead of sour cream, only because that's what I had on hand. These turned out to be very good, but the blueberries overpowered the rhubarb (but then I love rhubarb and blueberries not so much). Next time, I'll try the sour cream and change the ratio of rhubarb to blueberries. Will make again.

Reviewed On: Jul. 16, 2008

These were wonderfully easy to make...until I tried the chocolate dipping part. I now just roll them in finely chopped nuts instead (I use all the cookies in the truffles and don't reserve any for topping). They don't need to be any more chocolatey, and the nuts (I used pecans) are a great complement to the taste.

Reviewed On: Jul. 7, 2008

Per other reviews, I beat the cream by itself in a chilled bowl then folded into the cream cheese, plus I used an add'l 1/4 C sugar. Used an 11"x7" pyrex dish and decorated as a flag w/ fresh strawberries & blueberries. Thought I'd need a layer of cool whip, but it was white enough for background as is. Will make again next 4th of July. Light and airy, but firm enough to keep its shape.

Reviewed On: Jul. 4, 2008