Another tweak you can try is to process the berries with the cream cheese to give a lovely purple cheesecake look and just place a couple of berries on top when serving.
- 100g fresh blueberries
- 250g cream cheese, light
- 20g shredded coconut (desiccated)
- 1 tbsp. butter, room temperature
- 40g almond meal
- 15g icing sugar
- Line 2 mini spring form pans (or you can use large muffin tins) with baking paper.
- Place almond meal in a small bowl and rub in the butter until combined. Press into your pan or muffin pan to form the base.
- In a mini food processor or mixer place cream cheese, coconut, icing sugar and mix until combined. Place half into pans, then half the blueberries then remaining mixture, then remaining berries.
- Refrigerate overnight, dust a little coconut over and enjoy!
Servings: 4 Serving size:125g
|Average Serve||Average 100g|
|Energy||1180 kJ||946 kJ|
|282 Cal||226 Cal|
|Protein||8.7 g||7 g|
|Fat, total||22.3 g||17.8 g|
|- saturated||11.7 g||9.4 g|
|Carbohydrate||10.8 g||8.6 g|
|- sugars||10.7 g||8.6 g|
|Sodium||254 mg||203 mg|
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