Fluffy Whipped Blueberry Butter Recipes
WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)
This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5
NO BAKE FLUFFY BLUEBERRY CHEESECAKE RECIPE
This No-Bake Fluffy Blueberry Cheesecake is incredibly easy to make, and full of flavor. It comes together in a matter of minutes, and requires no baking. Could your cheesecake dreams get any better than this?
Provided by Camille Beckstrand
Categories Dessert
Time 1h8m
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved.
- Gently stir in whipped topping.
- Spoon into pie crust and spread to the edge of crust.
- Refrigerate for at least 1 hour.
- Top with pie filling just before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 63 g, Protein 4 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 221 mg, Fiber 2 g, Sugar 46 g, ServingSize 1 serving
KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER
Make and share this Keto Diner-Style Pancakes With Whipped Blueberry Butter recipe from Food.com.
Provided by Natasha Feldman
Categories Breakfast
Time 45m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 12
Steps:
- To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
- To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
- In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
- Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
- Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
- Nutrition Info Per Serving.
- Calories: 528.
- Total Fat: 50 grams.
- Saturated Fat: 24 grams.
- Total Carbohydrate: 13 grams.
- Sugars: 6 grams.
- Protein: 12 grams.
- Sodium: 800 milligrams.
- Cholesterol: 277 milligrams.
- Fiber: 4 gram.
- Net Carbs: 9 grams.
Nutrition Facts : Calories 818.4, Fat 79, SaturatedFat 46.9, Cholesterol 555, Sodium 1647.7, Carbohydrate 17.1, Fiber 2.6, Sugar 11, Protein 14.1
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