The 4th of July is a special day regardless of your diet (if any). We, therefore, wanted to come up with a patriotic dessert recipe that would be both keto-friendly and tasty.
This red, white, and blue dessert looks beautifully on a 4th of July tablescape. It's also fun to eat if you serve it in high glasses. The cream can be served with strawberry jelly or strawberry soup for a slightly lighter version. The choice is yours!
The number of servings (and the amount per serving) is quite large in this recipe. You can easily serve smaller portions by reducing the serving size and using smaller serving dishes.
Wishing you all a peaceful and blessed Independence Day!
Red White and Blue 4th of July Dessert
Ingredients
- 900 ml heavy cream
- 400 g cream cheese
- 250 g allulose sweetener
- 300 g fresh strawberries
- 100 ml water
- 0.5 teaspoon citric acid
- 90 g blueberries
Instructions
- Add 50 g of allulose, strawberries, and ½ teaspoon of citric acid to a medium-sized pot and boil on low heat until the strawberries begin to dissolve.
- Blend the content of the pot without removing it from the heat. Then, continue heating until approximately 40 minutes in total (until the jam becomes dark purple). Remove from heat and let it cool.
- Meanwhile, whisk cream cheese with the remaining allulose. Add heavy cream and continue whisking until the mixture becomes firm.
- Transfer approximately ⅔ of the whisked cream to a pastry bag - it will be used for layering the cream in a serving bowl or glass. Do the same with the cooled strawberry jam.
- Take the serving bowl or glass and start with a layer of the jam, then add a layer of the cream cheese cream. Repeat the pair of layers two more times.
- Blend the blueberries, leaving some for the garnish. Add the blended blueberries to the remaining cream cheese cream and whisk until the mixture becomes blueish. Fold the cream into a pastry bag and decorate each serving dish.
- Decorate with blueberries and/or fresh strawberries.
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