Low Carb Glazed Blueberry Cheese Pie
- Single Pie crust (Recipe) (see below)
- 1 cup ricotta cheese (250 mL)
- 5 oz regular cream cheese (150 g)
- Liquid sweetener to equal 1/2 cup sugar (125 mL)
- 2 tsp lemon juice (10 mL)
- Blueberry Topping:
- 13/4 cups frozen blueberries, (425 mL)(unsweetened)
- 1/2 cup water (125 mL)
- Liquid sweetener to equal 1/4 cup sugar (50 mL)
- 1/2 tsp xanthan gum (3 mL)
Preparation time 20mins
Cooking time 35mins
Adapted from low-carb-news.blogspot.com
Single Pie crust: Recipe Below. Bake as directed.
Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth. Add cream cheese, liquid sweetener and lemon juice; process until smooth. Spread evenly over baked crust.
Chill until firm.
Blueberry Topping: In saucepan, combine blueberries, water, liquid sweetener and xanthan. Bring to boil and cook until blueberry sauce thickens. Allow to cool slightly. Pour topping over chilled cheese layer, leaving outer edge bare. Refrigerate pie. Later garnish with Crème Fraiche (recipe below) around outer edge of pie, if desired.
Variations: Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs)
Glazed Strawberry Cheese Pie: Substitute frozen unsweetened strawberries. (6.4 g Carbs).
Yield: 10 servings
7.8 g protein
16.1 g fat
6.9 g net carbs
SINGLE PIE CRUST:
1 1/4 cups Gluten-free Bake Mix (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol (30 mL)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, cream cheese, powdered erythritol, butter, baking soda and salt until mixed. Form a ball with dough using your hands and cover with plastic wrap. Chill dough about 1 hour or freeze for quicker chilling.
Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of plastic wrap. Pick up sheet with dough and invert over pie dish. Remove plastic wrap. Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is practical. Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust. Bake in 350°F (180°C) oven 10 minutes.
Yield: 10 servings
3.1 g protein
8.3 g fat
3.2 g net carbs
1 cup whipping cream (250 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
1/4 tsp xanthan gum(optional)
2/3 cup regular sour cream (150 mL)
1/2 tsp vanilla extract (2 mL)
In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in xanthan gum, if using, through feed tube. Process until stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in refrigerator.
Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs