Dinner for 30 prep has begun!
Just whipped up these little lemon blueberry cheesecake parfaits, and when they turned out amazing I quickly wrote down what I did so I can repeat! I’m well known for winging it in the kitchen so my family is grateful when I actually record what I did.
Sugar free for the diabetic and keto crowd and home fermented dairy for gut health!
If not following a gut healing protocol and prefer to use regular commercial cream cheese and whipping cream, go for it, however you’ll be missing out on a the health benefits. 🙂
2 cups homemade cream cheese
2 cups homemade creme fraiche
1 cup powdered erythritol.
15 drops stevia.
3 tbsp fresh lemon juice.
5 drops doTerra lemon essential oil (optional), or zest from 1 lemon.
1 tsp natural vanilla extract
•Whip up cream cheese, erythritol, stevia, and lemon juice/oil until smooth.
•Whip creme fraiche until fluffy.
•Stir whipped cream and cream cheese mixture together, whip another minute or two.
•Layer in small dishes with blueberries.
•Chill for minimum 4 hours, or overnight.
Will be softer than traditional cheesecake as the homemade cream cheese is softer. Works great for parfaits though.
Enjoy!
B.
