It is father's day here, so this is for my hubby. He might be able to eat the whole dish in the mini-trifle bowl, but it is really meant for more to share. And it would probably be even wiser to spoon this rich mixture into shot glasses so everyone gets a taste. It is rich.
Blueberry Coconut Cheesecake Mousse
1 cup coconut milk
4 ounces cream cheese
1/2 cup frozen blueberries (divided use)
3 packets stevia or equivalent sweetener
1/2 tsp vanilla extract
1/2 cup unsweetened coconut flakes
Soften cream cheese. Add the coconut milk, cream cheese, 1/4 cup blueberries, sweetener and vanilla into a food processor or blender. Blend until fluffy. Add a bit more coconut milk if you need it thinner. It should be spoonable. Toast the coconut flakes in a dry skillet until they just turn golden brown. Layer the mousse, reserved blueberries and toasted coconut flakes in a serving bowl or glasses. Top with coconut and a berry.
1/4 Serving: 267 calories 6 g net carbs 2 g fiber 3 g protein 26 g fat
Now isn't that a better idea for a nice Father's Day than a sugary pie? It definitely is if you like cheesecake and blueberries. For our main meal, we are headed out for all you can eat ribs for the Dad at our house. It is a really busy time right now. My youngest son is getting married tomorrow. We just got keys to the house we are fixing up for our new school program, so we have lots of painting and floor refinishing there. I got all my recipes for Among Friends 2 turned in. So much excitement around here we hardly know what to do with ourselves!
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