Southern Strawberry Delight

 "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.  

I haven't had Strawberry Delight in years.  One of my friend's mom would make it and bring to 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!

The Pecan Shortbread Crust is amazing!!

Southern Strawberry Delight

Pecan Shortbread Crust:

1 cup Almond Flour

1/2 cup Pecan Meal (finely ground/chopped pecans)

½ cup salted butter, softened (or add 1/8-1/4 tsp of salt to regular butter)

3 servings Stevia

1.      Preheat oven to 400 degrees.

2.      Mix well and press into bottom of 9 inch pie plate or dish.

3.      Make for 15-17 minutes until edges are brown.  Be careful not to burn.

4.      Allow to cool completely.

Cream Cheese Filling (the Delight part):

8 oz cream cheese, softened

1-1/2 cup Heavy Whipping Cream

1/4 tsp Stevia (to taste)

1.      Beat ingredients in bowl with mixer until thick and smooth.  It won't take long. Refrigerate. 

Strawberry Glaze

1 pint Strawberries, stems removed and cut in half

1/2 tbsp Balsamic Vinegar

¼  Stevia (to taste- depending on sweetness of strawberries)

1 tsp Arrow Root Powder

1.      Place strawberries and balsamic vinegar into a small pot. Cover with lid and cook on low for 10 minutes.

2.      Use emersion blender and blend until strawberries have broken down.  Put back on heat and add arrow root and Stevia. 

3.      Stir and taste for sweetness.  Cook for 1 more minute.

4.      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.


Nutrition: 4 grams carbohydrates