Cheesecake Fluff with Raspberry Sauce

Prep Time 20 minutes     Cook Time 15 minutes     Total Time 35 minutes

Nutrition

Calories: 167kcal | Carbohydrates: 4.9g | Protein: 2.3g | Fat: 15g | Fiber: 1.3g | Sugar: 2g- 3.6 net carbs each!

Ingredients

• 6 tbsp Raspberry Sauce
• 4 oz full-fat cream cheese
• 1/4 cup sour cream
• 1/2 cup heavy whipping cream
• 1-2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/4 cup low carb powdered sugar (or Swerve Confectioners)
• 1/4 tsp stevia glycerite (or stevia drops to taste)

Garnish with raspberries and a mint sprig

Instructions

1. Place cream cheese in a medium-small bowl and beat until lump free. I use a hand mixer. Beat in the sour cream and lemon zest until completely incorporated and smooth, making sure to scrape the bowl a few times.
2. Add the cream and sweetener and whip until the fluff resembles stiff whipped cream. Add the lemon juice and whip again. Taste and adjust flavor if necessary.
3. Cut the corner off of a medium size Ziploc bag and insert the open star tip if you are using. Place the bag inside of a large glass and turn the opening of the bag inside-out over the glass to make filing easier. Spoon the cheesecake fluff into the bag.
4. Pipe the cheesecake fluff into the lower third of your dessert shooter, pour 1 tsp of raspberry sauce on top. Add more fluff to fill 2/3 of the dessert glass and add another 1 tsp of sauce. Fill the rest of the shooter with cheesecake fluff, leaving room for more sauce. Top the dessert with 1 more teaspoon of raspberry sauce, add a raspberry, and a sprig of mint to finish. Serve.

Raspberry Sauce Recipe

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings10

Calories: 8kcal | Carbohydrates: 1.79g | Protein: 0.18g | Fat: 0.1g | Fiber: 0.9g | Sugar: 0.66g

Ingredients

• 1 1/4 cups frozen or fresh raspberries (5oz/145 g)
• 1 tbsp lemon juice
• 2 tbsp water
• 3 tbsp low carb sugar (Swerve Granulated)

Instructions:

1. Add all of the ingredients to a small to medium saucepan. Bring the raspberry mixture simmer over medium to medium-low heat.
2. Cook the raspberry mixture until the raspberries break apart and the mixture thickens, coating the back of a spoon.
3. Place a fine mesh strainer over a small bowl, and work the raspberry sauce through with a spoon or rubber spatula. Don’t forget to scrape the bottom of the strainer, too. Straining removes many seeds, but some will still remain.

• Can be made 2 days in advance. Keep covered in the refrigerator. If making the cheesecake fluff in advance, make sure to re-whip before assembly.