Sour and sweet is a good flavour combo. In this recipe we remove the use of sugar to attain the aim of going naturally sweet by pairing it with richberry. Just one bite of miracle berry from richberry before you dig in.
1 1/2 cups graham cracker crumbs
1/2 cup sliced almonds
8 tablespoons butter melted
8 ounces cream cheese
8 ounce container of Cool Whip
1 teaspoon almond extract you may also sub for vanilla extract
Fresh Fruit Topping
1/2-3/4 pound strawberries sliced
1 pint fresh blueberries
1 pint fresh raspberries
Add all crust ingredients in a food processor and pulse until well combined.
Press firmly into an 11-inch tart pan or 9x13 pan.
If you want to leave this as a no-bake crust, set in fridge for 1 hour. If you would like to bake it, preheat oven to 350° and bake for 8-10 minutes or until lightly browned.
Using a mixer or electric beater, mix together the cream cheese until light and fluffy.
Stir in Cool Whip and almond extract until well combined. Spread evenly over prepared crust and top with fresh fruit.
Let it set in the fridge for at least an hour. Cut into slices and serve.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
1 cup sugar 773 calories