Description
Delightfully refreshing cheese bites with zesty lemon and vibrant blueberries, perfect for guilt-free snacking.
Ingredients
Scale
- 3 oz Philadelphia 1⁄3 Less Fat cream cheese, softened
- 1/2 cup Fage 0% Greek yogurt, strained overnight
- 1/4 cup Bob’s Red Mill almond flour
- 1 tsp Bob’s Red Mill coconut flour
- 2 tbsp Wholesome powdered allulose
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1/3 cup fresh blueberries, completely dry
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 3/4 tsp Knox gelatin, bloomed in 1 tbsp cold water for 5 minutes
- 1 tbsp unsweetened finely shredded coconut, pulsed into fine crumbs
- 1/2 tsp fresh lemon zest
Instructions
- Bloom the gelatin by blooming the Knox gelatin in 1 tablespoon of cold water for 5 minutes without stirring.
- Beat the cream cheese until completely smooth with an electric mixer.
- Add remaining ingredients including yogurt, allulose, lemon juice, lemon zest, vanilla, and salt.
- Incorporate the almond and coconut flour until evenly combined.
- Prepare the bloomed gelatin by warming it in the microwave for 5–8 seconds until clear.
- Add the gelatin to the cheesecake mixture and fold well.
- Fold in the blueberries, keeping small ones whole and halving larger ones.
- Refrigerate the mixture for 50–60 minutes until firm.
- Prepare the coconut coating by pulsing shredded coconut and mixing with lemon zest.
- Shape the cheesecake mixture into 12 equal portions and roll into balls.
- Coat each ball lightly in the lemon coconut mixture.
- Final chill in the refrigerator for an additional hour before serving.
Notes
For best results, prepare a day in advance. These also freeze well.
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 75
- Sugar: 0g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg