Fluffy Whipped Blueberry Butter Recipes
FLUFFY BLUEBERRY CHEESECAKE DESSERT (NO-BAKE)
Plan ahead this dessert needs to chill for 2 hours or more before serving, cherry or lemon pie filling may be replaced for the blueberry, if you prefer a thicker crust and more crumb topping then double the wafer crumbs and butter :)
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl combine the crushed wafer cookie with melted butter, then set aside 3/4 cup for the top of the dessert.
- Press the remaining crumbs into a 13 x 9-inch pan, then chill for about 20-30 minutes (this will firm up the crust to allow the pie filling to be easily spread on the crust).
- After the chilling time carefully spread the pie filling over the chilled crust.
- In a large microwave-safe bowl combine the marshmallows with orange juice; microwave on HIGH for about 1 to 1-1/2 minutes, stirring once until smooth.
- In another bowl beat cream cheese until smooth, then add in the marshmallow mixture; beat until well combined and smooth.
- Fold in the thawed Cool Whip topping until combined.
- Spread the cream cheese mixture over the pie filling.
- Sprinkle with remaining crumbs.
- Cover and refrigerate for about 2 hours or until set.
Nutrition Facts : Calories 827.9, Fat 44.9, SaturatedFat 26.1, Cholesterol 74.3, Sodium 407.3, Carbohydrate 101.8, Fiber 3.2, Sugar 50.2, Protein 7.1
KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER
Make and share this Keto Diner-Style Pancakes With Whipped Blueberry Butter recipe from Food.com.
Provided by Natasha Feldman
Categories Breakfast
Time 45m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 12
Steps:
- To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
- To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
- In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
- Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
- Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
- Nutrition Info Per Serving.
- Calories: 528.
- Total Fat: 50 grams.
- Saturated Fat: 24 grams.
- Total Carbohydrate: 13 grams.
- Sugars: 6 grams.
- Protein: 12 grams.
- Sodium: 800 milligrams.
- Cholesterol: 277 milligrams.
- Fiber: 4 gram.
- Net Carbs: 9 grams.
Nutrition Facts : Calories 818.4, Fat 79, SaturatedFat 46.9, Cholesterol 555, Sodium 1647.7, Carbohydrate 17.1, Fiber 2.6, Sugar 11, Protein 14.1
NO BAKE FLUFFY BLUEBERRY CHEESECAKE RECIPE
This No-Bake Fluffy Blueberry Cheesecake is incredibly easy to make, and full of flavor. It comes together in a matter of minutes, and requires no baking. Could your cheesecake dreams get any better than this?
Provided by Camille Beckstrand
Categories Dessert
Time 1h8m
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved.
- Gently stir in whipped topping.
- Spoon into pie crust and spread to the edge of crust.
- Refrigerate for at least 1 hour.
- Top with pie filling just before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 63 g, Protein 4 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 221 mg, Fiber 2 g, Sugar 46 g, ServingSize 1 serving
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