Here’s a light, creamy, and fun dessert for summertime. The filling reminds me of a cheesecake, and tastes a lot more complicated than it is. I’ve spent many hours getting the tastes right – and I’m excited at how this has turned out! This is one of those things that made me smile as I took a bite – and we all need more things like this to eat! It’s not as sweet as the traditional pie, I don’t like my desserts overly sweet.
For the crust:
2.5 cups almond flour
1/2 cup salted butter (1 stick)
1 tablespoon maple syrup
For the filling:
10 ounces of goat cheese (at room temperature)
6 ounces plain greek yogurt
2 tablespoons maple syrup
1 tablespoon cinnamon
3 cups blueberries
Put just a little oil or non-stick spray into an 8″ round pan. Place the dough in and coat the bottom and sides evenly. Pick it with a fork a bit across the bottom and place the crust into the fridge for about 25-30 minutes.
While the crust is chilling, preheat the oven to 350F. Combine the goat cheese, Greek yogurt, cinnamon, and maple syrup into a large bowl and combine. This can also be done in a food processor if you prefer. Mine isn’t very good and likes to jam up, so I use an ancient mixer.