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