These delightful dessert cups are a cross between whipped cream and cheesecake. They taste great sprinkled with either toasted coconut or shredded dark chocolate or a combination of the two. Variations are endless too, try blueberries and lemon stevia or raspberries and orange stevia.
1. Using an immersion blender with wire whisk attachment; whip coconut cream until thick and fluffy like whipped cream. Dust with glucommanan powder and beat well. Do not dump the entire amount of glucommanan powder on the top or it will form clumps.. Set aside. In a medium bowl, using the whisk attachment, blend cream cheese and stevia until smooth and creamy. Add 1/4 the whipped coconut cream and blend until thoroughly mixed. Fold in remaining coconut cream. Adjust sweetness. Gently fold in strawberries, Spoon into 3 cups; sprinkling each with 1 teaspoon coconut or chocolate. Eat immediately or chill until serving time. Add a small amount of almond milk if mixture thickens too much.
Nutrition Facts Serving size: 1/3 of a recipe (2.2 ounces). Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 167.36 Total Fat 16.69g Saturated Fat 13.29g Cholesterol 20.79mg Sodium 68.02mg Potassium 26.39mg Total Carbohydrates 2.81g Fiber 0.43g Sugar 0.74g Protein 2.14g