-Fruity Summer Delight-
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Well, I gotta say… this is my new favorite!! My husband even deemed it the “Best Thing I Ever Made”!
I’ve been thinking this one up for over a year.
I wanted something that was fruity, creamy and that had a NO-Bake crust!
It’s too hot in the summer to put the oven much, so this had to be No-Bake.
And it’s easy, with most ingredients readily available in your grocery!
I also made the crust out of almond flour and almond butter because I wasn’t sure how peanut would taste with the creaminess and fruit. I think it would be ok if you would rather have a peanut version of this!
The hardest part was peeling the Kiwi!
You can design this beauty any way you would like. And use more berries or different kinds of berries, ie: raspberries, blackberries.
Now, because it’s made with almond butter it does not have a firm crust, so it’s more scoopable. But it will hold. It does hold better the longer it is put in the fridge. And it’s even better over night! If you wanted a little more firmness in your crust and filling you could had in a tsp of xanthan gum to both but mix well.
You could also put it in a 9X13 dish instead of the pie dish.
I used THM Gentle Sweet… as you know, that’s my favorite favorite sweetener!
For all my THM buds, this is an S. Yes, you can have one Kiwi in an S!
Things you might want to purchase:
Fruity Summer Delight (THM S)
Description
A fruity creamy summer treat that is Low Carb, Sugar Free & THM S! And it’s NO BAKE!
Ingredients
- No Bake Crust-
- 1 & 1/2 cups of almond flour
- 1/3 cup of almond butter (naturally sugar free)
- 1/3 cup of THM Gentle Sweet (you can use Truvia or Pyure but use 1/4 cup, use 1/2 cup if using Swerve or Xylitol)
- 1/3 cup of melted unsalted butter
- A pinch of salt
- Filling-
- 2– 8 oz block of cream cheese
- 1/2 cup of THM Gentle Sweet (1/3 cup if using Truvia or Pyure, 3/4 cup if using Swerve or Xylitol)
- 1/2 cup of Sour Cream
- 1 tsp Mexican Vanilla
- 1 pinch of salt
- Fruit-
- 6 sliced strawberries
- 1/2 cup of blueberries
- 1 kiwi sliced
Instructions
- Mix crust ingredients and press into a buttered pie dish or 9X13 glass dish
- Mix filling ingredients and pour into crust.
- Slice fruit and decorate as you want.
- Place in the refrigerator for an hour at least (if you can).
- Enjoy!
- **If you would like the crust and filling to be more firm you can add 1/4 to 1/2 tsp of xanthan gum to both crust and filling. Mix well and then follow remaining instructions.
Nutrition
- Serving Size: 8
Is there anything I could substitute for the almond flour and butter? Family member allergic to almonds and peanuts.
Thanks
Hmmm, I will have to work on that one… I’m sorry I don’t have an option for you yet!
Maybe pecan butter and pecan flour?
Amazing! And thank you so much for giving the alternative sweetener amounts!
This look amazing, and I would like to make it for the 4th! I wanted to ask where you get your Mexican vanilla from? Thanks!
I love Mexican vanilla!! I listed right about the recipe a link to where I buy it! So yummy!
What can I use instead of almond butter?
You can use peanut butter!
Regular on- peanut butter or store no oil kind?
I have used both. If you use the kind with oil just mix it really well!
Can you substitute THM baking blend for the almond flour?
hmmm… I haven’t tried that but I think you could! Probably a little less Baking Blend than the recipe calls for!
Hi Sarah,
I just made this, I added 1 tsp of xanthan gum to the crust and the filling. The crust seems be okay, but the filling…well, the texture is off:( It is rather rubbery. Have you made the recipe with the added xanthan? How was the texture of the filling?
I will follow up after supper time.
Hmmm… I’ve made it twice, once with out and the last time with xanthan gum. But I am not exactly sure on the measurement. I sprinkled but it might have been a little less than the 1 tsp. I might need to go change that to 1/2 a tsp. Mine did have a different texture with the xanthan gum but it was still yummy. Thank you for letting me know! 🙂
I am in the middle of fuel cycle (Deep S) so I didn’t try the fruit pizza. My husband did (he HATES ALL the THM desserts I made so far). I am basing this on him: He said it was good, the crust was good. The filling’s texture was off but it was good.
Some of my kids enjoyed it, some didn’t. I think they’d perhaps like a baked crust.
I have a piece in my freezer and I will try it after I have completed this FC. Hey if someone ask whether this fruit pizza can be frozen, I will have an answer ready for them:)
yay!! So happy to hear! 🙂 I did tweak the xanthan gum amount to reflect our conversation. I only used it once the first time I didn’t use it. So honestly you don’t have to if you don’t want too!
Was your almond flour blanched? Some recipes call for it, but I have a hard time finding it. Maybe it’s the unblanched I can’t find. Lol, I don’t know.
I think it is blanched but you can use unblanched too! 🙂
Hi,
I made this twice. Love it. The first time I didn’t have enough almond flour, so I used a little less than half of THM Baking Mix. I liked it better.Reminded me of a cookie crust. Thanks. Love your recipes.
Marie
oh yum that is awesome!!!
I made this for the 4th of July and it was a big hit! My husband (who doesn’t normally like my THM desserts) thought it was delish! Thanks for the good recipe!
Sounds wonderful!
Hi Sarah, what brand of almond butter do you use? I ask because some are runnier than others.
I use many varieties but mix them all well.
Hi,
I just made this for the 2nd time. I just had to post again. I love everything about this, but most of all, I love that I feel so full for a long time after having it. Yesterday, I had a frappe for breakfast and for lunch I had 1/2 of a hamburger, no bread or kethcup just a small amount of melted cheese. and about 2/3 serving of this. I felt full for about 6 hours. Today I had the other half of the burger, 1 and 1/2 cups of salad for lunch. After 2 hours I had 1/2 of one serving of this. Again I felt full for almost 6 hours. Thank you so much for this recipe. I’ve been struggling till now.
Awesome!! Thank you!!
Excited to try this but cant find Mexican Vanilla in the store and I’m making this today – can I just use regular Vanilla, or, is there another substitute you suggest. Love your recipes 🙂
Yes regular is fine!
This was delicious! Just ate the last piece for breakfast.
Hi
Thank you do much for sharing recipes. Love Love Love them all.
Can you make them so they can be printed? .
hmmm… there should be a print option. Are you trying from your smart phone?
Any hints if using stevia or monksweetplus?
That’s a hard one… I am not sure about those conversions but you can google a conversion chart or check out the THM site for a conversion chart!
Making this recipe for the second time. Love it, but one question where do you buy your Mexican vanilla at? I only have regular and I think it needs more. Wondering if the Mexican vanilla changes the taste to a strong vanilla taste? Thank you for all your recipes.
I actually get my Vanilla on Amazon. It’s called Danncy Vanilla. I’ve used it for years and years. I am so happy you like the recipe!!
If using a 9×13 glass dish, would you double this?
Yes double it!
Thank you, Sarah. I made it for Easter and doubled it. YUM! The crust came out super thick, but that’s not a bad thing. There is a little bit of an after taste from the Gentle Sweet, so I think I’ll use a bit less next time. Thank you for this yummy and beautiful recipe!
I’m so happy to hear that!
Just FYI…I don’t think that your scale up button is working properly. Seems to be a bit short on ingredients when scaling up to 3.
Can you please confirm that your scale up icon is working properly? I would like to make 3 of these but am not confident that all of the ingredients are scaling up correctly. Thank you!
It looks right to me… the scale feature is new. But I think it would work… or just double the recipe for a big pan!
I haven’t made this recipe yet but it sounds amazing! Could I bake the crust by any chance? If so, how long and at what temperature? Thanks in advance:)
No this probably wouldn’t bake well.. I think it would melt.