It's blueberry season!!!!!!!!!!!!!!!!
LOW CARB Blueberry Whip Cream Pie from the FAT TO SKINNY Sugar Free Bakery Book YUMMY!!!!!!!!!!!!!!!!
Ingredients
Prepared FTS No-Graham Pie Crust from this section.
8 oz cream cheese
½ cup frozen blueberries
1 tablespoon sugar free blueberry syrup
1 cup heavy whipping cream
Directions
1. Prepare FTS No-Graham Pie Crust from this section.
2. With a mixer beat cream cheese until soft and fluffy.
3. Fold (gently stir in) frozen blueberries.
4. Add 1 tablespoon sugar free blueberry syrup, stir well.
5. In another bowl beat one cup heavy whipping cream until it reaches a stiff peak.
6. Gently fold in the cream cheese and blueberry mixture.
7. Put in cooled pie shell and refrigerate until firm, about three hours.
TIP- The net carb count includes the pie crust. You can also enjoy this pie crust free and save 5 carbs for the recipe.
My Favorite Pie Crust
Ingredients
2 tablespoons unsalted butter, melted
¾ cup golden flaxseed meal
¼ teaspoon cinnamon
½ cup ground walnuts
½ teaspoon pure vanilla extract
6 drops FAT TO SKINNY ZERO sweetener
1/8th teaspoon salt
1 tablespoon egg white, beaten
Directions
1. Mix all ingredients.
2. Press into greased pie pans bake at 350 ten minutes.
TIP- You can replace the walnuts with pecans if you don’t like walnuts.
