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Southern Strawberry Delight

May 11, 2012 By satisfyingeats

 

 “Happy Mother’s Day”
 
I love, love, LOVE Strawberries!  We only have a few more weeks of strawberry season here in Louisiana so I want to make as many recipes using fresh strawberries as I can, although I know we can order an 8 oz strawberry kiwi jam for sale online if we need to make more strawberry-flavored desserts.
 
I haven’t had Strawberry Delight in years.  One of my friend’s mom would make it and bring to church potluck.  It was always so good!  Well, here is my version!
 
This is a pretty simple recipe even though it has 3 different components. The Pecan Shortbread is very delicate but delicious as the crust and the cream cheese filling has the right about of sweetness for my taste but add more Stevia if you desire.  Also, the balsamic vinegar adds a bit of depth to strawberry glaze which is very nice.
 
I used a 9 inch clear pie plate but you could also do mini ones as well.  I am a big fan of already portioned out foods, especially dessert!  It makes it easy for the hostess when it comes time to serve and EAT!
  

Southern Strawberry Delight
2015-04-04 11:16:13
Serves 10

4 Net Carbs per Serving 

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Ingredients
  1. Pecan Shortbread Crust:

    • 1-1/2 cups almond flour (I used Honeyville)
    • 1 cup pecan meal (finely ground/chopped pecans)
    • 6 tbsp salted butter, softened (or add 1/8-1/4 tsp of salt to unsalted butter)
    • Up to 1/4th tsp Stevia Select Stevia (to taste)

    Cream Cheese Filling (the Delight part):

    • 8 oz cream cheese, room temperature
    • 1.5 cups heavy whipping cream, chilled
    • 1/4-1/2 tsp Stevia Select Stevia  (to taste)
    • 1/2 tsp pure vanilla extract

    Strawberry Glaze

    • 1 pint strawberries, stems removed and cut in half
    • 1/2 tbsp Balsamic vinegar
    • ¼-1/2  tsp Stevia Select Stevia or sweetener of choice (to taste)
    • 1 tsp arrowroot powder
Instructions
  1. Crust 

    Pre-heat oven to 400 degrees F. Mix ingredients well and press into bottom of 9 inch pie plate or dish. Bake for 15-17 minutes or until edges are brown.  Be careful not to burn. Allow to cool completely.

    Cream Cheese Filling

    In large bowl, blend cream cheese until smooth. Add heavy whipping cream, stevia and vanilla and blend well with hand mixer until thick and smooth.  This won't take long. Refrigerate until ready to use.

    Strawberry Glaze

    Place strawberries and balsamic vinegar into a small pot. Cover with lid and cook on low for 10 minutes. Use immersion  blender and blend until strawberries have broken down.  Put back on heat and add arrowroot and Stevia. Stir and taste for sweetness.  Cook for 1 more minute.  Refrigerate for at least 1 hour until completely chilled.

    Assemble:

    Pour cream cheese mixture on top of cooled shortbread crust. Then line perimeter with sliced strawberries and pour glaze into center.  Refrigerate for at least 1 hour before serving.

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Filed Under: Desserts Tagged With: Strawberries

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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