Blueberry Yum Yum - The Makeover

 

✨As a child, a friend of mine's Mom used to make Blueberry Yum Yum and it was a dessert that I loved! And since it seemed as all American as they come, I thought this would be a perfect time to make it, the lighter version!

 

What you need...
For the crust:
1 cup pecan pieces
1/4 cup coconut flour
1 tbsp. coconut oil
1 tbsp. honey
.
For the filling:
8oz. cream cheese, softened
1 tbsp. honey
1/2 tsp. vanilla
.
Topping:
1 pint blueberries, rinsed
the zest and juice of 1/2 lemon
.
Preheat oven to 400F. Add pecans and coconut flour to the bowl of a food processor. Pulse 6-8 times or until the pecans are well chopped but still in small chunks. Add honey and coconut oil and pulse 2-3 more times until you have a grainy, but slightly wet crust consistency, similar to a graham cracker crust! Spray your pie plate with coconut oil cooking spray, press nut crust down into the pie plate. Bake for 10 minutes. Remove and cool. 
.
Meanwhile, add berries, lemon zest and juice to a small pan, turn to high heat and cook for about 2 minutes or until bubbly and the blueberries have popped open. Remove from heat, stir and allow to cool for about 7 minutes.
While the berries and crust cool, add cream cheese, honey and vanilla to the bowl of a mixer, whip mixture for about 1 minute, until soft and well combined!
Gently spread cream cheese mixture on top of nut crust.  
TIP: it helps to spray a spatula with coconut oil first, so the cheese doesn't stick and pull the nuts with it!
.
Top cream cheese with blueberry filling, spread gently to cover. Cover and refrigerate until cold and set! 
.
Serve with sweetened coconut cream, whipped topping or sweetened Greek yogurt, even a little #halotop 😉
.
*You can use strawberries or cherries too!*
🇺🇸You can also double the recipe, using both blueberries and cherries and make a flag in a 9"x13". Use white chips for the stars!
.
#sweettreat #healthylifestyle #healthyfood #dessert#makeover  #blueberry #4thofjuly #summer#fiitnutrition #crayzylife #familyfavorite

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