Therefore, you can expect a pretty close taste comparison between the original and this better version for those of us cutting carbs.
Although I made this without a topping, I’d be inclined next time to take a cup of blueberries and make a syrupy compote to spoon over the top just to fancy up the top and provide a bigger blueberry kick.
But you may like it plainer. Your choice.
- One almond crust pressed into a 8-inch spring form pan. Leave in the freezer until ready to use.
- 1/2 c dried coconut (unsweetened) I used chips and then whirred them in a spice mill until they were shredded nicely.
- 1/2 c of sugar substitute of your choice
- 3 (8-oz) pkgs of cream cheese
- 2 tsp vanilla
- 3 eggs
- 1 c blueberries, divided
- Bring your cream cheese to room temperature and place in a mixer.
- Beat until light and fluffy, a minute or so.
- Add the eggs, one at a time, mixing in well in between.
- Add the sugar and mix.
- Add the vanilla and mix.
- Add half the blueberries and mix gently by hand.
- Pour into your crust, spreading evenly.
- Bake at 350° for 50 minutes, or until set. I’d start checking at 45 minutes. The top will brown slightly.
- Cool and refrigerate.
- Either cover the top with the rest of the blueberries or make a blueberry compote with a heat stable sugar substitute and ladle over each piece as served.
SERVES: 8 generous pieces
NOTES: You can just about use any fruit you would like I think in this. Or use like a combo of bananas (which I would mash and add to the batter, with strawberries. Raspberries would also be excellent.
SOURCE: Inspired by Divalicious Recipes