Layered blueberry pastries
Almond crumble, cream cheese, and a blueberry jelly layer create a portioned dessert. Cream cheese provides protein and calcium, while chilling preserves the separate layers and their contrasting textures.
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Inventory: Blender
571
Servings: 4 (1 serving ≈ 150 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Toast almond flour (100 g) in a dry skillet for about 10 minutes, stirring constantly. Remove from the heat, add butter (45 g) and erythritol (20 g), mix, and divide the crumble among 4 molds.
Mix cream cheese (170 g) with water (30 g) and erythritol (20 g), warm gently, and stir in 2 g of gelatin. Spoon the cream layer over the crumble.
Simmer blueberries (100 g) with water (100 g) and the remaining erythritol (10 g) for 5 minutes. Add 3 g of gelatin, cool until warm, and pour the top layer. Freeze for 4 hours, then keep refrigerated.
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