A creamy Cheddar sauce prepared with almond milk with chicken, broccoli, and rice.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Chill Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups fresh blueberries
- 1 ½ tablespoons blueberry preserves
- 1 ½ cups heavy cream, chilled
- ½ teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
- 1 cup lemon curd
- 12 fresh blueberries (Optional)
- 4 mint leaves (Optional)
Instructions
- Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
- Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
- Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
- Move glasses to the fridge, and chill for 30 minutes or longer.
- Use homemade lemon curd or buy at the store (Dickinson’s® is the brand I used).