Pistachio Raspberry Dessert with Cream Cheese
Pistachios provide magnesium and plant fats, while raspberries add fiber and berry acidity. Cream cheese and cocoa butter make the dessert dense and satisfying, so a small serving works as a low-carb sweet course.
For the first layer
Shell pistachios (40 g) and grind them in a coffee grinder until they become a paste-like crumb. If the mixture stays dry, add a few drops of melted cocoa butter from the measured amount.
Melt cocoa butter (40 g) over low heat. Add allulose (30 g) and cream cheese (200 g), mix until smooth, then add the pistachio paste and beat with a mixer into an even cream. Divide the mixture among 4 small cups.
For the second layer
Heat raspberries (200 g) with allulose (20 g) until boiling. Sprinkle xanthan gum (0.5 g) in a thin stream while stirring constantly, then cook for 1 minute until lightly thickened.
Cool the raspberry layer for about 20 minutes, spoon it over the pistachio cream, and refrigerate the dessert for at least 1 hour.
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