5gNET CARBSBerry Cheesecake Fluff
Light, airy whipped cheesecake folded with fresh raspberries and blackberries, ready in ten minutes.
Ingredients
Fluff
- 8 oz full-fat cream cheese, softened
- 1/3 cup powdered monk fruit sweetener
- 1/2 cup plain whole-milk Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 cup heavy cream, cold
Berries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries, halved if large
Directions
- Whip the cold cream in a chilled bowl to stiff peaks. Set aside.
- In a second bowl, beat the cream cheese and powdered sweetener until smooth and fluffy. Beat in the yogurt, vanilla and lemon zest.
- Stir one third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest.
- Fold in most of the berries, leaving a few for the top. A little streaking is fine.
- Spoon into 6 bowls or glasses and top with the reserved berries. Serve right away or chill up to 2 days.
Nutrition per serving (about 2/3 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 6.7g.
Know your label
CDC says to eat whole fruits instead of drinking juice, because juice delivers a lot of sugar at once and leaves the fiber behind.
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Inspired by Joy Filled Eats. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/berry-cheesecake-fluff/