This post brought to you by Nectresse™ Sweetener. All opinions are 100% mine.
When I think of summer desserts, I think sweet, vine ripened berries and citrus! The folks from Nectresse asked if I’d like to sample their new no calorie sweetener. I was so impressed with the product, I thought I’d try it out in one of my favorite recipes. We’re going to make Sugar Free Triple Berry Tart sweetened naturally with NECTRESSE™Sweetener!
Before we get to the recipe, you are probably already skeptical about how Nectresse tastes. Right? I was for sure! I have never been a fan of sugar alternatives because of the strange aftertaste they all seem to have.
Well I was shocked and pleased at how Nectresse tasted just like sugar, without any funny aftertaste!
Nectresse is the ONLY 100% natural sweetener made from fruit! Monk fruit in fact, which is a small green Asian melon. It is also a zero calorie sweetener, so by using it in our Triple Berry Tart, we’ve cut out some unnecessary calories.
Sugar Free Triple Berry Tart
8 NECTRESSE Natural No Calorie Sweetener packets
1/4 cup water
1 teaspoon lemon zest
1 frozen puff pastry sheet, thawed (I used Pepperidge Farm Puff Pastry)
juice from 1/2 lemon
8 oz. block of cream cheese (softened)
dash of cinnamon
2 cups of mixed berries (black berries, raspberries, blueberries)
Instructions: Add 1/4 cup water to a glass measuring cup. Empty 6 packets of Nectresse into the water. Microwave on high for 1 minute, or until the sweetener is dissolved and you see the water begin to boil. Stir in 1 teaspoon of lemon zest and set aside to cool completely. You’ve just made a lemon infused, zero calorie, simple syrup.
Roll out your sheet of thawed puff pastry into a 9 x 11 rectangle onto a floured surface. Dip your finger in water and run it along the edges of the pastry. Fold all the edges inward 1/2 inch and press gently to seal. You are making a bit of a raised edge by doing this. Bake in a 400 degree preheated oven for 15 minutes or until golden brown. Remove from heat and allow to cool.
While your tart crust is cooling, mix your cream cheese with 2 packets of Nectresse, lemon juice and cinnamon and spread onto the cooled pastry crust. Gather your 2 cups of berries into a bowl and pour your lemon infused Nectresse simple syrup over the berries. Gently toss to coat and then drain off the excess syrup. Be sure to save your excess lemon infused Nectresse simple syrup for any other recipe that might require simple syrup like mojitos, for example!
The simple syrup gives the berries a pretty, glossy shine. Pour your berries evenly on top of your cream cheese layered crust and serve immediately. Garnish with mint leaves if desired. This recipe serves 6.
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