INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
RASPBERRY CHEESECAKE HEART
Step 1
Pulse fresh raspberries in a food processor or blender until pureed.
Step 2
Press pureed raspberries through a fine mesh sieve to remove seeds. Set aside seedless raspberry puree.
Step 3
Add cream cheese to a mixer and mix on medium until smooth. Add Swerve confectioners and mix into smooth.
Step 4
Add egg and mix until completely combined and smooth. Next add raspberry puree and some drops of pink or red food coloring
Step 5
Spoon cream cheese filling into molds about ¾ full
Step 6
Place in freezer for at least 3 hours or freeze overnight. Keep in freezer until use. Can be made a day or two ahead.
BROWNIE
Step 1
Preheat oven to 350 degrees. Butter each of your 3-inch heart molds. Set aside.
Step 2
Mix together flour, cocoa, baking powder, and salt, and set aside.
Step 3
In a stand mixer, beat on the highest setting, egg whites and cream of tartar for 5-7 minutes until you get smooth peaks - doesn’t have to be stiff - Set aside.
Step 4
Melt coconut oil in a saucepan over medium low heat or in your microwave in a microwave safe bowl for 30 seconds. In a large mixing bowl combine coconut oil, Swerve Granular and vanilla.
Step 5
Whisk in eggs, one at a time (this will ensure the eggs do not cook). Stir in dry ingredients with a spatula until well combined. Add meringue (smooth egg white peaks) and gently mix into the batter until combined.
Step 6
Add three tablespoons to each heart mold or cupcake liners in a muffin pan. Spread smoothly in prepared pan.
Step 7
Remove frozen cheesecake hearts from freezer, and place one in the middle of each mold. Press the cheesecake heart until it is almost flush with the brownie batter or a little of the top of the heart is showing.
Step 8
Bake 15-17 minutes or until the edges of the brownies are cooked.
Step 9
Cool in molds completely before removing.
Step 10
Serve and enjoy!
