Description
This sorbet has all the flavors of blueberry sauce-topped cheesecake, but is much healthier. Don't skip the crumble crust - it's easy to make and adds great texture!
Ingredients
Scale
Crumble Crust:
- 4 tablespoons almond meal
- 1/2 tablespoon coconut oil
- 1/8 teaspoon ground cinnamon
- 1 pinch sea salt
Blueberry Cheesecake Sorbet:
- 3 cups (420 g) frozen blueberries
- 4 tablespoons low-fat cream cheese
- 4 tablespoons water
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- For the crust, add the almond meal, coconut oil, cinnamon, and salt to a small skillet over medium-low heat. Cook until toasted golden and fragrant, about 3 to 5 minutes, and them immediately transfer to a bowl to stop it from burning. Cool 5 minutes.
- For the sorbet, add all ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
- If you enjoy your sorbet soft and semi-melted, fold in the crumble crust and eat it now.
- If you enjoy your sorbet a little more solid, transfer it to a bowl and freeze until stiffened a bit, about 30 minutes, and then fold in the crumble crust right before serving.
Notes
Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work. If you try it, you may need to let it set in the freezer a bit longer before eating.
Paleo-Friendly: Omit the cream cheese and use 4 tablespoons canned, unsweetened full-fat coconut milk instead.
Sweetness Level: The sweetness level of this sorbet will vary based on how sweet your blueberries are. Before serving, you may want to taste this and add additional honey (or powdered stevia) as desired.
- Prep Time: 5 mins
- Cook Time: 5 mins
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 231
- Sugar: 25
- Sodium: 460
- Fat: 10
- Saturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 5
- Cholesterol: 11