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A Healthier Cheesecake Popsicle

Wednesday, May 06, 2020

Strawberry Cheesecake Popsicles – Low Carb and Gluten-Fre
8 oz cream cheese softened
1 cup cream
1/3 cup powdered Swerve Sweetener
1/4 tsp stevia extract (or monk fruit extract)
1 tbsp lemon juice
2 tsp lemon zest
2 cups fresh strawberries chopped, divided


Place cream cheese in a food processor and process until smooth.

Add cream, powdered Swerve, lemon juice, lemon zest and stevia extract. Process until well combined.
Add 1 1/2 cups of the strawberries and process until almost fully smooth. Stir in remaining chopped strawberries.

Pour mixture into popsicle molds and push popsicle sticks about 2/3 of the way into each (I recommend wooden sticks, as they tend to grip the mixture better and don't come out when you are trying to unmold the popsicles).
Freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist stick gently to release.

Recipe Notes

Serves 12. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g.

122 Calories; 12g Fat (83.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 63mg Sodium.
Recipe from All Day I Dream about food.
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