blueberry cloud dessert

How To Make blueberry cloud dessert

• 1

  Measure out 2 cups of your juice of choice in a microwave-safe Pyrex measuring cup. Pour 1.5 cups of it into your blender and save the remaining half cup in the Pyrex measuring cup for later.
• 2

  Add the yogurt or lactose-free cream cheese to the blender. Add the extracts and flavoring of choice. Add the honey. Blend till frothy, taste, and add more honey if needed (tart juices can need more). If using blueberry juice, I like to add a small lemon’s worth of lemon juice to up the tartness. Once things taste good, move on to the next step.
• 3

  Microwave the reserved half cup of juice until hot, just starting to steam (30 seconds in my microwave). Use a small whisk to stir in the plain gelatin powder until dissolved. Add to the blender and blend until frothy again.
• 4

  I like to use a Pyrex 11-cup rectangular baking dish with a lid, but you could use a standard square dish with a lid. I like to grease it with coconut oil. Then pour in the contents from the blender.
• 
  5

  Drop frozen blueberries into the dish until there are enough for some to still be poking up above the top a little. This should cool it down enough to set quickly. I sometimes put it in the freezer for 5 or 10 minutes, but make sure to take it out after that. It should now be set and ready to serve. Store in the refrigerator.
• 6

  Note: If you use certain fresh/uncooked fruits or fruit juices they will stop the gelatin from setting. If you use pineapple juice, make sure it has been previously cooked or canned, not fresh uncooked, for this reason.
  
  We have tried and loved orange juice (like an orange sherbert), blueberry lemon, pomegranate with the Frontier Coop orange flavor (and plenty of honey), and pineapple with a hint of both the orange and lemon flavor.
  
  I have tried it with both plain SCD whole yogurt and with lactose-free cream cheese. Both are delicious.
  
  We like to use Trader Joe’s bottled blueberry juice, not from concentrate, and Lakewood Organics bottled orange and pomegranate juices, not from concentrate.
  
  We use Trader Joe’s Organic Bourbon Vanilla, Cook’s almond extract, and Great Lakes or Vital Proteins brands grass-fed beef plain gelatin powder.
  
  We use Green Valley Organics lactose-free cream cheese.
  
  If following the SCD, make sure all your ingredients are SCD compliant. Lactose-free cream cheese was not considered SCD compliant by the author when the Breaking the Viscous Cycle book was written, but some pediatric gastroenterologists that have their patients use the diet, do not have the same concerns the author did at the time, and suggest the use of lactose-free dairy products if they are tolerated by their patients. Avoid products with thickener additives like guar gum or carrageenan, which are not SCD compliant. Also be aware that your cream cheese may have bifido/bifidus strains of probiotics that are not suggested when starting out the beginning of healing on the SCD in the Breaking the Viscous Cycle book. SCD yogurt works well in this recipe if the cream cheese is not for you.
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