made the Strawberry Lemon Cheesecake recipe with wild blueberries and swirled in some blueberry jam just to add a little depth. I also made a white, "shortbready" crust. Oh boy were these ever good! Light and refreshing.
Crust:
Combine the almond flour, coconut, nectar, and pinch of salt in a food processor.
Add the oil and water - pulse to bring all ingredients into a dough. Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
*Use blanched for a lighter colored crust but don't over process.
Blueberry Jam:
Mash the blueberries with a fork until juicy but still chunky (I used frozen, thawed berries which let all the juices out as they thaw).
Stir in the chia and stevia.
Let sit for at least 20 minutes (or while making the filling), until the chia thickens the mixture into a "jam".
Filling:
Blend all except the oil in a high speed blender (may need the tamper).
Add the oil and blend again (or whisk in) until completely smooth.
Pour half the filling evenly over the crust. Spoon blobs of half the "jam" over top and swirl in with a chopstick.
Pour the other half of the filling over top and repeat with the remaining "jam".
Chill in the fridge for at least 8 hours, or overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 311 | ||
Calories from Fat: 246 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 211.9mg | 6 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 12.5g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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