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Blueberry Cheese Parfait

Posted by Solitary Dancer on October 19, 2007



2 cups fresh blueberries
2 tbsp splenda — 3pkts
6 oz cream cheese
6 oz heavy whipping cream


Wash blueberries and remove any remaining stems.

Place in a microwave-safe bowl.

Stir in Splenda.

Microwave on high for about two to three minutes, until about half of the berries have popped and there’s a nice, gooey liquid in the bottom of the bowl.

Stir, popping most of the rest of the berries with a spoon against the side of the dish.
Refrigerate until chilled.

Meanwhile cut cream cheese into small pieces and let stand at room temperature to soften.

Remove about a quarter cup of the berries to a separate container to use as a garnish; combine the rest of the cooled berries and the cream cheese, and whip until well-mixed and fluffy.

Whip the cream until stiff.

Layer the blueberry mixture alternately with the whipped cream in four parfait glasses, making the top layer cream.

Top each glass with 1/4 of the reserved berries.

If desired, garnish with a fresh mint leaf.

NOTE: This made a dessert that tastes more like a blueberry cheesecake than anything else.
It has no sweet flavor.


I made it that way on purpose, since if I eat anything at all sweet, even if it doesn’t contain sugar, my body reacts to it the same way it would to sugar.

I had no ill effects at all from eating a serving of this, and everyone — my husband, who also eats low-carb, and our guests, who are not low-carbers — also loved it! If you prefer a dessert with a definitely sweet taste, though, you’ll probably want to add more Splenda to the blueberries and possibly some to the whipped cream.


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