Monday, July 11, 2011

Low Carb Frozen Cream cheese pops

8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
3/4 cup Splenda
small Dixie cups, popsicle molds, or parchment paper
If making the plain version, a little vanilla is nice. 1 tsp +/-

Beat everything in a mixer bowl until fluffy.
Drop by bite-size spoonfuls onto a parchment paper
Or spoon into molds/cups. Add a stick or a spoon.
Freeze until firm. Store in the freezer and eat frozen.

Variations:

Chocolate mint: Add 1 teaspoon peppermint extract  and 4 squares of chopped dark chocolate
Chocolate: melt 4 squares of dark chocolate over the top or fold into the mix
Cherry: add 1 teaspoon cherry extract and/or cherries
Strawberry: chop or puree 10 strawberries, mix with 1 tsp of splenda, then add to the cream cheese mix.
Lemon: Add 1 tsp lemon juice
Creamsicle: add 1-2 tsp orange zest (juice is too sugary) and 1 tsp vanilla.
Blueberry: puree or chop a hand full of blueberries and add to the mix. Add a tsp of lemon for kick if you like.
Pumpkin: add a can of pumpkin puree plus pumpkin pie spice and splenda to taste.

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