- 3/4 cup heavy cream
- 1/2 teaspoon vanilla essence
- 1/3 teaspoon Nirvana Stevia™Pure Extract Powder
- 1 115g bar of baking white chocolate, chopped
- 1/3 cup plain low-fat yogurt
Makes 1 pie (23cm)
Place all of the filling ingredients in a blender or food processor and blend until smooth and well combined.
Pour the filling mixture into the crust and refrigerate for at least 1 hour.
Serve chilled or at room temperature, either plain or topped with a dollop of whipped cream.
Serving Size: ½ cup
Total Servings: 4 (2 cups total)
Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and Nirvana Stevia™ until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 ½ minutes. Stir white chocolate until completely dissolved. Add to half of cream/ Nirvana Stevia™ mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.
Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.
Optional: Drizzle with Raspberry Sauce
- 4 cups cooked, mashed butternut squash
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla essence
- ½ teaspoon Nirvana Stevia™ Pure Extract Powder