Friday, July 26, 2013

Dessert Combination

I made low-carb cheesecake cupcakes and liked them.  After refrigerating them, the texture became more dense, or packy.  I also made a fruit glaze to put on puff pastry.  It was really good, but the puff pastry didn't store well.  So today I put the fruit glaze over a cheesecake was good enough to do again, on purpose.
I used the fruit I'd picked, blueberries, strawberries, and blackberries.  I put a low-carb thickener in a little water and stirred in some sugar-free strawberry preserves and Splenda. When it started to thicken, I added the fruit.  It wasn't thick enough for pie filling, but it was nice over puff pastry, ice cream, and now cheesecake.

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