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KIWI Magazine

Filed under: Dessert

Rich-tasting and luscious as cheesecake, but easier to make and “sugar-free.”

Ingredients

Filling

  • 1 envelope unflavored gelatin (or equivalent agar-agar)
  • 1 1/4 cups heavy cream
  • 1/2 cup XyloSweet® xylitol granules (www.xlear.com or a local health food store)
  • 1 pint strawberries, raspberries or blueberries
  • 1 package cream cheese (room temperature)

Garnishing:

  • Fresh berries

Directions

  1. Dissolve the gelatin in a small amount of cold water (1 or 2 tablespoons)
  2. Pour heavy cream and xylitol into a thick-bottomed saucepan and simmer under low heat until the XyloSweet® is dissolved.
  3. Mix the dissolved gelatin into the cream/XyloSweet® mixture – stir well to ensure that there are no lumps or undissolved gelatin in the mixture and remove from heat. Let cool slightly.
  4. Puree the berries in a food processor or blender. Stir the fruit purée and cream cheese into the heavy cream mixture and whip to the consistency of thickened cream.
  5. Pour into 6 ramekins 1/2 full. Serve garnished with fresh berries.
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