This post is part of the #summerbloggingchallenge. view the summer blogger challenge page here for more posts
So this past week I've been staying with my aunt Darcie and my cousins so I haven't had a lot of time to update my blog. However the good thing about staying with her is that we cook actual food! yes that's right, no reheated pre-cooked food, this is genuine recipe created food. So when this weeks challenge in the #summer blogging challenge was to create a recipe post it was just fate.
My cousin and uncle are on a no-carb/low-carb diet so we altered a regular recipe to make it no carb by creating a nut crust. You can just as easily make a pretzel or graham cracker crust for a lower calorie nut free option. (Remember, Low-carb does not mean low-calorie!)
also sorry for the low quality photos, I only had my cell phone to take photos with.
Here's what you need
To make this easy I'm going to break it into parts; the creation of the Crust, Filling, and blueberries, along with creating the final product will be separated.
Preheat oven to 350 degrees
For this your going to need the butter, Nuts, Flowers, a mixing bowl, a grinder, and a 9x13 in pan.
First, Melt one stick of butter. Either in the microwave or stovetop, let it sit while you complete other task. Grind 3/4 cup of almonds into flower in grinder (If you dont own a grinder a high power blender, or simply buying almond flower works as well). After your done with that chop 1 cup of pecans into small peices. Mix together then nuts, 1/2 cup of flower (to make the nuts stick together) and the melted butter. Stir all ingredients.
Butter or spray you pan and pour in your crust. Smooth and press down the batter with your finger tips so it lines the bottom of the pan. It should be super gooey and buttery, if it is your doing it right. :)
Now put it in the oven for 15 min.
For this portion your going to need blueberries, sweetener, and some water.
My aunt and I pretty much eye everything so put a pot on your stove at a medium/high heat. Add in about a pound of blueberries but if you want more go for it. Your going to need 3/4 a cup of water so that something heats up and add a table spoon of lemon juice. Then sweeten to taste. My aunt was pretty into Splenda so we added a few table spoons as we continued to cook.
As it heads up mash the blueberries but leave a few whole for texture. I would say mash about 3/4 of the berries, then cover your pot and leave it to simmer as you continue to cook. The idea is to let it boil down and leave you with a thick natural blueberry filling.
stir occasionally and once it looks thick and done turn it off and let cool.
Cream Cheese Filling
For this part of the recipe your going to need the whipped cream, Cream cheese and sweetner, along with a mixer and 2 mixing bowls
We started by adding 2 cups of whipping cream and beat it in the mixer on med/high for about 5 min (until it looks like cool whip). We added a teaspoon of vanilla and a bit of Splenda Sweetener, (I don't feel as if all the sweetening was necessary but my cousins like things really sweet while i prefer my deserts more tart.)
Put the whipped cream in the freezer while you continue cooking
Now put your two 8 oz containers of cream cheese into the mixer and whip them untill the cream cheese becomes soft, with no lumps. Add vanilla and splenda if thats your thing.
At this point in the recipe take out your crust and let it chill in the fridge
To finish the Cream cheese filling put both the whipped cream and the cream cheese in the mixer and beat them together.
place this in the fridge or freezer while you wait until the blueberry cools down.
Create the finished dessert
after all ingredients are sufficiently cool pour the cream cheese filling onto the crust, use a knife or a spatula to smooth the filling until it is flat and even. then evenly pour the blueberry filling over the the cream cheese filing.
place the entire desert into the fridge and let it chill.
clean dishes and enjoy!
Using Chrome and having trouble with the RSS feed? Go here to download the free Google Chrome extension.
I Never Dreamed about Success, I worked for It.
What I Do