Not having an old ice cube tray, I made this dessert in custard cups. This is pretty much the idea behind the old fashioned icebox dessert. Not actually a cake, but a no bake summertime treat. Not magic. And better, mine is sugarfree! I might have to have a go at a lemon one too though.
My Icebox Dessert has a pecan crust. Yum. I used fresh blueberries and cream cheese. What could be better?
Fresh Blueberry Icebox Dessert
1/4 cup pecans
1 tbsp butter
2 tsp erythritol or equivalent sweetener
4 oz cream cheese, softened
1/4 cup half and half
1/2 cup fresh blueberries
3 tbsp erythritol blend or equivalent
1/4 cup fresh blueberries
Using a bullet blender, grind the pecans to a meal. Melt butter and add to pecans, along with sweetener. Press into the base of 4 custard cups or muffin cups, reserving 1 teaspoon.
In a medium bowl, combine cream cheese, half an half, 1/2 cup blueberries and sweetener. Puree with a stick blender. Spoon this over the nut crust. Top with remaining berries and reserved nuts. Chill.
Serves 4: 211 calories 4 net carbs
This delicious recipe is one among many in August's Diner News. This month I am featuring Farmer's Market specials. Recipes using the season's best vegetables and fruits. We may have to put up with hot temperatures, but the garden's bounty makes it worth it. My table has been blessed with squash, tomatoes, cucumbers, basil, rosemary and oregano, and more. Just today I was given some okra. Now, my hubby thinks okra is horse food. I am the only one in the family to appreciate it. I like to roast it. I saw an interesting PBS Show, A Chef's Life. The chef served fried okra with Ranch Ice Cream. Don't know if I need to go that far, but it is interesting. Sure wish I had tasted that!
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