Lately, I’ve been doing a lot of thinking about the upcoming fall season. It’s my favorite time of year and I love everything about October-December. Of course, cooking for the season is a lot of fun and part of that involves a lot of baking. Diabetics and baking have tricky relationship. White flour and sugar are big fails for me so I gather up the courage to bite the bullet and bake, but not eat. That’s hard. Spending time on a baking offspring then seeing it walk out the door can be a mood-breaker. I’ve been doing some reading on alternative gluten-free choices for baking and I know I’ll have some fun trying them out this fall.
But until then, Lola needs a workout. And for something more than just looking good on a counter. She’s more than pretty face.
Berry topped cream cheese pie
- 2 8oz pkgs light cream cheese
- 2 cups of whipped cream-whip your own using heavy cream and a mixer or use Cool-Whip Free.
- Berries for topping. You can use fresh berries or cook fresh berries in a little water with 1/4 teaspoon of cornstarch or arrowroot powder to thicken. Cool berries before topping pie.
1. Mix cream cheese together first on medium speed.
2. Add whipped cream and mix on low just until incorporated with cheese OR just fold in with spoon.
3. Add to pie crust.
4. Top with berries.
The only sugar in this is from dairy cream and berries. Sugar could be added to the cream cheese mixture in step 1 for a sweeter taste.
Here she is whipping up some cream cheese cake with whipped cream. I love no-bake pies that call for ingredients with little sugar.
I made a whole 9 inch pie with fresh blueberries and raspberries that I cooked down into their own juices.
I made my own cup of the good stuff.
I ate about 4 bites before the sweet blueberries were a little too overwhelming. I could eat plates of cream cheese/whipped cream. Especially when it’s hot outside.
It’s about time for the heat wave to give it up. I need some north breeze on my face while I’m reading about gluten free baking.