No Bake Low Carb Upside Down Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup fresh blueberries1/2 cup Whipped Cream Cheese2 tbsp fat free, sugar free, plain yogurt1 tbsp light blue agave nectar1 tsp ground cinnamon1 tbsp walnuts 12 raw unsalted almonds1/4 cup Kashi GoLEAN Crunch Cereal
Really would probably only take 5 minutes to prepare, this was a first run and we made it up on the fly.
Layer blueberries on the bottom of 2 small (1/2 cup) desert bowls.
Mix 1/2 cup whipped cream cheese with 2 tbsp fat free sugar free yogurt, 1 tbsp (light) blue agave nectar, and 1 tsp ground cinnamon. Divide evenly into desert bowls.
grind nuts and cereal and mix together.( I just them into a coffee grinder I use for grinding nuts and spices. If a couple walnuts don't grind up all the way, that's ok use them as a garnish) divide between the 2 dessert cups and pour on top. Garnish with a blueberry.
Place in fridge to chill for 5 minutes, and serve.
This would probably be delicious with a dollop of whipped cream but we didn't try that.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SMBRYCE1.
Layer blueberries on the bottom of 2 small (1/2 cup) desert bowls.
Mix 1/2 cup whipped cream cheese with 2 tbsp fat free sugar free yogurt, 1 tbsp (light) blue agave nectar, and 1 tsp ground cinnamon. Divide evenly into desert bowls.
grind nuts and cereal and mix together.( I just them into a coffee grinder I use for grinding nuts and spices. If a couple walnuts don't grind up all the way, that's ok use them as a garnish) divide between the 2 dessert cups and pour on top. Garnish with a blueberry.
Place in fridge to chill for 5 minutes, and serve.
This would probably be delicious with a dollop of whipped cream but we didn't try that.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SMBRYCE1.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 15.4 g
- Cholesterol: 40.0 mg
- Sodium: 224.0 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.2 g
- Protein: 10.1 g
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