Frozen Blueberry Dessert Recipe
In a recent unflattering photograph of me where I was taking a nap performing complex calculations while meditating, there was a little cup and spoon visible off to the side. Ben noticed this, and inquired about it… and I meant to post up this recipe.
Things got a little busy between now and then, so this is a touch on the late side. But that said, this is a great dessert, South Beach friendly, and pretty darn tasty. This version uses blueberries, but you can substitute any berry that you like.
Frozen Blueberry Dessert
2 tablespoons mayonnaise
8 ounces reduced-fat cream cheese, softened
1 tablespoon lemon juice
1 package (10 ounces) frozen unsweetened strawberries, partially thawed
1 cup low-fat frozen whipped topping, thawed
In a medium bowl, gradually blend the mayonnaise and the cream cheese and mix well. Add the lemon juice and strawberries, 1/4 cup at a time. Fold in the whipped topping. Evenly divide the mixture into 6 fluted molds and freeze for 2 hours, or until firm. Serve as a sweet dessert salad.
Makes 6 servings
Per serving: 160 calories, 12 g fat, 6 g saturated fat, 4 g protein, 10 g carbohydrate, 1 g dietary fiber, 25 mg cholesterol, 140 mg sodium
Liz’s Edits to this recipe:1.) For Felix and myself, this makes four servings.Since we use non-fat cream cheese and canola oil mayo, it is less filling so it turns out to be four servings instead of six. (I honestly can’t even taste the difference between the reduced fat and fat free cream cheese.)2.) I also have edited this recipe by adding in splenda. If I had to guestimate, I would say that I add in somewhere around 1/4 c. to 1/3 c. of Splenda. You can add splenda/sugar in at any point in this recipe if you find that it is not sweet enough for your taste.Enjoy!
Liz (March 13, 2008 at 9:32 am)