Glazed Blueberry Cheese Pie (GF)

GLAZED BLUEBERRY CHEESE PIE

A slice of this pie looks beautiful on a plate and tastes exquisite.

Single Piecrust, page___  (see below)

Filling:

1 cup ricotta cheese (250 mL)

5 oz regular cream cheese (150 g)

Liquid Sucralose to equal ¹/₂ cup (125 mL)

  SPLENDA^® Granular

2 tsp lemon juice (10 mL)

Blueberry Topping:

1³/₄ cups frozen blueberries, (425 mL)

  (unsweetened)

¹/₂ cup water (125 mL)

Liquid Sucralose to equal ¹/₄ cup SPLENDA^® Granular (50 mL)

³/₄ tsp Thickening Agent, page___ (3 mL)

Single Piecrust:  Follow directions on page___.  Bake as directed.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth.  Add cream cheese, Liquid Sucralose and lemon juice; process until smooth.  Spread evenly over baked crust. 

Chill until firm.

Blueberry Topping:  In saucepan, combine blueberries, water, Liquid Sucralose and Thickening Agent, page___.  Bring to boil and cook until blueberry sauce thickens.  Allow to cool slightly.  Pour topping over chilled cheese layer, leaving outer edge bare.  Refrigerate pie.  Later garnish with Crème Fraiche, page___ around outer edge of pie, if desired, or use the carrot cake frosting and pipe rosettes decoratively on the perimeter using a pastry bag and rose tip.

Variations:  Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs)

Glazed Strawberry Cheese Pie:  Substitute frozen unsweetened strawberries. (6.4 g Carbs).

SINGLE PIECRUST

This is a lower carb and more substantial crust that tastes great.

1¹/₄ cups Gluten-free Bake Mix, (300 mL)

  page___

3 oz cream cheese, softened (90 g)

2 tbsp powdered erythritol (30 mL)

1 tbsp butter, softened (15 mL)

¹/₄ tsp baking soda (1 mL)

¹/₈ tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, page___, cream cheese, powdered erythritol, butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish. Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.