Blueberry Yum Yum

I am not a sweet eater....just not.  I would much sooner throw down a plate of french fries, potato chips or a big burger than any kind of sweet treat!  However, that's not true for most people and certainly not my husband!  Although he curbs it very well, he has been known to empty a half gallon of ice cream in a sitting!  Lol...

As a child, a friend of mine's Mom used to make Blueberry Yum Yum and it was a dessert that I loved!   And since it seemed as all American as they come, I thought this would be a perfect time to make it, the lighter version!

Normally, this is made with nut + graham cracker crust, cream cheese sweetened with confectioners sugar, and lots of sugar added to the berries, but you don't need all that sugar!  Nature provides some nice sugars of it's own!

What you need...

For the crust:

1 cup pecan pieces

1/4 cup coconut flour

1 tbsp. coconut oil

1 tbsp. honey

For the filling:

8oz. cream cheese, softened

1 tbsp. honey

1/2 tsp. vanilla

Topping:

1 pint blueberries, rinsed

the zest and juice of 1/2 lemon

Preheat oven to 400F. Add pecans and coconut flour to the bowl of a food processor.  Pulse 6-8 times or until the pecans are well chopped but still in small chunks.  Add honey and coconut oil and pulse 2-3 more times until you have a grainy, but slightly wet crust consistency, similar to a graham cracker crust!  Spray your pie plate with coconut oil cooking spray, press nut crust down into the pie plate.  Bake for 10 minutes.  Remove and cool. 

Meanwhile, add berries, lemon zest and juice to a small pan, turn to high heat and cook for about 2 minutes or until bubbly and the blueberries have popped open.  Remove from heat, stir and allow to cool for about 7 minutes.

While the berries and crust cool, add cream cheese, honey and vanilla to the bowl of a mixer, whip mixture for about 1 minute, until soft and well combined!

Gently spread cream cheese mixture on top of nut crust.  

TIP: it helps to spray a spatula with coconut oil first, so the cheese doesn't stick and pull the nuts with it!

Top cream cheese with blueberry filling, spread gently to cover.  Cover and refrigerate until cold and set! 

Serve with sweetened coconut cream, whipped topping or sweetened Greek yogurt!

*You can use strawberries or cherries too!*

You can also double the recipe, using both blueberries and cherries and make a flag in a 9"x13".  Use white chips for the stars!