No-Bake Rhubarb Crisp
Egg Free Dairy Free Option
Ingredients
- 2/3 cup diced rhubarb
- 8 ounces cream cheese softened (or Kite Hill Dairy Free cream cheese if dairy free)
- 1/4 cup unsweetened macadamia nut milk or low fat coconut milk for nut free
- 1/3 cup Natural Sweetener or more to desired sweetness
- 1/8 teaspoon Redmond Real salt
- 1 teaspoon strawberry extract or vanilla extract
- 1/2 cup crushed almonds
Instructions
- Place the rhubarb in a heat-safe bowl and microwave for 2 minutes or until soft. Add cream cheese, cashew milk, natural sweetener, salt and extract to the bowl and stir well to combine so there are no clumps.
- Place into 4 ramekins and smooth the top. Place in the fridge to chill for at least 20 minutes. Just before serving, Divide the crushed nuts over each ramekin and serve.
Nutrition
Calories: 376 | Fat: 33g | Protein: 11g | Carbohydrates: 9g | Fiber: 5g | P:E Ratio: 0.3