Blueberry Jamboree

The recipe: Keto Blueberry Jamboree

The Nitty Gritty: There are 3 phases to this one: crust, filling, and topping. There was time involved (you had to cook parts then let them cool before proceeding). I followed the recipe to the letter and was not disappointed. This is a delightful summer dessert which will appear again at my home.

The Bottom Line: Another amazing dessert from Carolyn Ketchum. It was very light and delicious. A little bit of work, but worth it. Especially during blueberry season.

Second Opinion

The Nitty Gritty: I did not follow the recipe. I’m in use things up mode so I didn’t buy pecan flour, opting to buzz up roasted salted pecan from the cupboard for the pecan flour and chop up some of the same for the crust. I also started the crust first and did the topping second and the middle third. This worked out well as the crust took longer than anticipated in my Stupid Oven, so it needed longer to cool. The pecans were salted so I omitted the added salt in the crust. I also didn’t have a metal 9×9 pan. Or any 9×9 pan. So I used an 8×8 glass pan. It fit! Whew. I was also concerned about getting it cut into 16 pieces in the smaller pan, but it worked out fine.

The Bottom Line: It turned out just as Julie described. A lighter mousse-y cheesecake like one of my favorite recipes, Chocolate Covered Strawberry Cheesecake (also from Carolyn) with a kickass pecan crust and delicious blueberry topping. It all works together so well. I will definitely be adding this to my list of summer desserts.

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