You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
1/3 Cup Almond Meal
1 2/3 Cup Hazelnut Meal
3 tbsp Cocoa Powder
2 tbsp Natvia
1/4 Cup Butter
170g Cream Cheese
1/2 Cup Ricotta Cheese
1/2 tsp Vanilla Extract
1/2 Cup Natvia
1 – 1+1/2 Cup Blueberries (Fresh or Frozen)
- Grease a muffin tray ready for the tartlets and set aside. Preheat oven to 180C.
- Add almond and hazelnut meal to a mixing bowl.
- Add 3 tbsp cocoa powder.
- Add 2 tbsp Natvia & stir mixture.
- Add 1/4 cup butter & stir.
- Place mixture into muffin tray & spread into each small tartlet shape. Bake for 5 - 7 mins.
- Add the cream cheese, ricotta cheese, vanilla, eggs and Natvia to a new mixing bowl.
- Beat mixture until smooth.
- Pour mixture into measuring cup (or appropriate cup for pouring).
- Pour the mixture into the empty tart shapes that have come fresh from the oven.
- Put back into the oven and bake for 30 minutes, or until the mixture firms up and is golden.
- Extract yolk from one egg in a separate bowl and set aside.
- Place 1 cup blueberries into a new saucepan and simmer whilst smashing the blueberries with a spoon.
- Whisk the egg yolk as you slowly spoon in small amounts of blueberries until the yolk mixture has become blueberry purple.
- Pour the mixture back into the heating blueberries saucepan.
- Gently stir as well as adding more blueberries - 1/2 Cup.
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