Lemon Cottage Cheese Cream Filling

• In a food processor, combine cottage cheese with Monk fruit & Allulose. Process until smooth and creamy. Set aside.
• Place the lemon juice in a small sauce pan over medium heat until simmering. Sprinkle in the gelatin powder and whisk until completely dissolved. Set aside to cool.
• In a large mixing bowl combine the heavy whipping cream with lemon stevia. Beat with an electric mixer or stand mixer until stiff peaks form. Set aside.
• Fold the cottage cheese mixture into the whipped cream and stir together until combined. With the stand mixer on low, drizzle in the cooled lemon juice gelatin mixture. Stir in 1 cup blueberries and lemon zest if using.
• Spread mixture into a cooled pie crust. Sprinkle blueberries and lemon zest on top of the pie. Cover and refrigerate for 2-3 hours or for best results overnight.
• Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
• Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.