Blackberry-Kiwi Goat Cheese Pie

The blackberry bushes are suffering in the heat this summer.  The heat, the crows, and the raccoons seem to be getting the best of the berries. Nevertheless, I dug around the bushes with my little helpers and gathered up the last bit of ripe berries for dessert.  We had enough for the center of the pie and filled out the outer edges with slices of kiwi. This summery pie is gluten free, low-carb, and delicious. We are looking forward to the upcoming rain and more berries soon!

Annalina returning with her basket of berries.

 Ingredients:

• Blackberries
• 1 Kiwi
• 1 1/2 cups walnuts
• 3 TBS butter - chopped up into bits.
• 1 dash of cinnamon
• 3 oz of goat cheese
• 5 oz of cream cheese
• 4 oz of heavy cream
• 1 tsp of lemon zest
• 1 tsp of fresh lemon juice
• 3 packets of Stevia.

Directions:

Crust: Add nuts, butter, and cinnamon to a small food processor.  Grind until nuts are finely chopped and butter is incorporated.  Spread mixture onto the bottom of an 8 inch pie plate or pan.  Bake at 350 degrees until crust is set and golden. 7-10 minutes. Cool completely.

Cheese filling:
Whip up 4 oz of heavy cream in a small bowl. It should make 8 oz of whipped cream. Set in fridge.
Next, cream together goat cheese and cream cheese with the lemon juice, zest, and 3 packets of Stevia. Add whipped cream to this mixture.

Lastly, dollop the cheese mixture onto the nut crust. Be careful smoothing it out as the nuts are still fairly loose.  Top with fresh berries and slices of kiwi. Refrigerate several hours then slice and enjoy.