Thursday, July 3, 2014

Recipe: Blueberry Cheesecake Fat Bombs

Continuing with National Blueberry Month, I used our remaining blueberries from last week's salad on a variation of the fat bomb candy I talked about last week. Kent is a chocolate fan, but given the choice, I lean more toward fruity options. I wanted to figure out how to make something similar in texture, but flavored with something other than cocoa powder. This one was a winner! It would also be great with the addition of diced strawberries for a very 4th of July theme!

Bluebs.


Blueberry Cheesecake Fat Bombs

7 oz coconut oil, melted
1 package of sugar free cheesecake flavored instant pudding mix
1/4 cup heavy cream
half a pint of blueberries

Lightly spray candy mold with non stick spray, and place it on a cookie sheet for stability. Place 4-5 blueberries in each mold. In a microwave safe bowl, melt coconut oil. Add remaining ingredients, except for blueberries. Use a blender to quickly combine. (If you delay, the gelatin in the pudding will get clumpy.) Once mixture is thoroughly combined, pour over blueberries into molds. Place in freezer until firm, about 30 minutes. Pop each candy out of the mold, and store in an airtight container in the freezer.

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