Cream Cheese Delight
CREAM CHEESE DELIGHT
This recipe is a favorite and I make it at least once a week.
2 8-oz pkg of Cream Cheese
1/4 cup Coconut milk
1 cup Heavy Whipping Cream
1 tablespoon powdered Pyure*
2 squirts Mio Water Enhancer
(I use Orange Tangerine mostly, but the other flavors are good too)
1/2 cup chopped nuts (optional)
Unsweetened shredded coconut (also optional)
Allow the cream cheese to sit out until room temperature (1 hour or so). In a large mixing bowl, blend cream cheese and coconut milk until smooth. Add in 3-4 squirts of the Mio water enhancer. You can taste the mixture at this point to gauge the flavor. You want it strong, but not too strong as to be bitter.
In a separate mixing bowl, whip the heavy cream and Pyure until peaks form. Fold the whipped cream into the cream cheese mixture until well blended. Pour into a glass casserole dish and sprinkle with chopped nuts or unsweetened coconut flakes. Chill for at least an hour or overnight. If you can spare the carbs, or are making this to share at a potluck dinner, you can add a small can of crushed pineapple (in natural juice, watch that...). Drain and mix in the fruit. It will add 2-3 carbs per serving if you do. Without the pineapple, this dessert makes 12 servings of 1.5 carbs each.
For a fancier dessert, mix 2 packages of sugar-free orange or lime jello according to the directions and allow to set in the casserole dish before you put in the cream cheese dessert.
For a fancy, patriotic dessert, you can use berries and coconut! Get creative.
Note: I use granulated Pyure and put it in my ninja bullet to create the powdered version. You can use granulated, but it makes the whipped cream "gritty" and I don't like that. Do NOT substitute the granulated Pyure for the "baking blend" as that contains Maltodextrin (bad sugars!). As a matter of fact, most "baking blends" -- Stevia, Splenda, Pyure, Truvia, etc. contain Maltodextrin and are therefore bad choices.
This recipe is a favorite and I make it at least once a week.
2 8-oz pkg of Cream Cheese
1/4 cup Coconut milk
1 cup Heavy Whipping Cream
1 tablespoon powdered Pyure*
2 squirts Mio Water Enhancer
(I use Orange Tangerine mostly, but the other flavors are good too)
1/2 cup chopped nuts (optional)
Unsweetened shredded coconut (also optional)
Allow the cream cheese to sit out until room temperature (1 hour or so). In a large mixing bowl, blend cream cheese and coconut milk until smooth. Add in 3-4 squirts of the Mio water enhancer. You can taste the mixture at this point to gauge the flavor. You want it strong, but not too strong as to be bitter.
In a separate mixing bowl, whip the heavy cream and Pyure until peaks form. Fold the whipped cream into the cream cheese mixture until well blended. Pour into a glass casserole dish and sprinkle with chopped nuts or unsweetened coconut flakes. Chill for at least an hour or overnight. If you can spare the carbs, or are making this to share at a potluck dinner, you can add a small can of crushed pineapple (in natural juice, watch that...). Drain and mix in the fruit. It will add 2-3 carbs per serving if you do. Without the pineapple, this dessert makes 12 servings of 1.5 carbs each.
For a fancier dessert, mix 2 packages of sugar-free orange or lime jello according to the directions and allow to set in the casserole dish before you put in the cream cheese dessert.
For a fancy, patriotic dessert, you can use berries and coconut! Get creative.
Note: I use granulated Pyure and put it in my ninja bullet to create the powdered version. You can use granulated, but it makes the whipped cream "gritty" and I don't like that. Do NOT substitute the granulated Pyure for the "baking blend" as that contains Maltodextrin (bad sugars!). As a matter of fact, most "baking blends" -- Stevia, Splenda, Pyure, Truvia, etc. contain Maltodextrin and are therefore bad choices.
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