Tag Archives: blackberry

Sugar-Free Blackberry Cheesecake Mousse

Blackberry Cheesecake Mousse 2

A light, refreshing sugar-free dessert perfect for summer evenings. You can use any fresh berry (raspberry, strawberry, blackberry). It is sugar free, low-carb, and keto friendly.

Blackberry Cheesecake Mousse 1

RECIPE:

Sugar-Free Blackberry Cheesecake Mousse

Blackberry Cheesecake Mousse 1

12 oz fresh blackberries (about 2 cups)**
¼ cup water
¼ cup granulated low carb sweetener (I used erythritol)
2 (8 oz) packages cream cheese, softened
¼ cup powdered low carb sweetener (I used a monkfruit/erythritol blend)
¼ tsp liquid stevia
1 Tbs vanilla extract
1 cup heavy cream
Additional fresh blackberries for garnish

Combine blackberries, water, and granulated sweetener in a small saucepan. Cook over medium-low heat for 15 minutes, crushing blackberries with a potato masher or spoon. Strain blackberry mixture through a fine mesh sieve, pressing with a spoon to strain all of the pulp. Set strained mixture aside to cool.

In a large mixing bowl, combine the cream cheese, powdered sweetener, stevia, and vanilla. Beat with a mixer for 3-4 minutes, or until light and fluffy. Beat in cooled blackberry mixture. Taste and add additional sweetener, if needed.

In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold whipped cream into the blackberry mixture.

Spoon mousse into 8 small ramekins and refrigerate until slightly firm (1-2 hours). Garnish with fresh blackberries, if desired.

NOTE: you can also use other berries like raspberries or strawberries.

Advertisements

Leave a comment

Filed under Desserts

Cherry Blackberry Cobbler

072710 037-1 I love sour cherries in the summer, especially when they are paired with a sweeter berry. We had some blackberries that were getting a little over-ripe, so adding them to this dessert made a perfect Family Night treat. And topped with cinnamon ice cream that we were given in trade for a used girl’s bike? Best trade we ever made!

072710 001-1 This is a double batch of the recipe printed below. Small scoops of dough are dropped onto the hot fruit filling, and then sprinkled with a mixture of cinnamon and sugar. Twenty minutes in the oven and the topping is perfectly cooked and ready to eat!

072710 004-1

072710 023-1 The cobbler topping is not made of hard dry biscuits, or loose crumble. It is soft, tender, not-too-sweet, cinnamon-topped mini cakes that soak up that fruit goodness and just scream for a scoop of real vanilla (or cinnamon-thanks Jenny!) ice cream.

072710 011-1 This is bowl-licking good stuff!

072710 017-1

RECIPE:

Cherry Blackberry (or Raspberry) Cobbler

072710 037-1

Filling:
1 quart (4 cups) pitted sour cherries
———(or 2 cans sour/tart cherries + juice)
2 cups blackberries, raspberries or mixed berries
1 cup sugar
2 Tbs Clear Jel (or cornstarch)
½ Tbs lemon juice
1 tsp vanilla extract
½ tsp almond extract
¼ tsp salt

Cobbler:
¾ cup flour (or half wheat & white flour)
2 Tbs sugar
1 tsp baking powder
¼ tsp salt
2 Tbs cold butter
½ cup buttermilk, kefir, or milk (use less if using regular milk)
1 egg
1/2 Tbs sugar + 1/8 tsp cinnamon

Preheat oven to 400°F.

Combine filling ingredients in a saucepan. Cook and stir over medium heat until bubbly and slightly thickened. Pour into an 8×8” pan, or 2-qt casserole dish.

Mix flour, sugar, baking powder and salt. Cut in butter. Combine milk and egg. Make a well in center of dry ingredients. Add milk/egg mixture. Stir just until dough clings, adding more milk if necessary. Spoon into 6 mounds over hot filling.

Mix sugar and cinnamon. Lightly sprinkle over topping, discarding any extra.

Bake, uncovered, for 20-25 minutes. Check topping with a toothpick.

 

Leave a comment

Filed under Desserts