One of our staple treats throughout the winter was cheesecake fluff (cream cheese, sour cream, sweetener, all beaten together). But the other day it was really hot, and i wondered what it would be like frozen. Turns out, it’s pretty good! I tweaked it a bit by adding heavy cream so that it would pour into my popsicle molds a bit easier:
500 gram tub of Philadelphia cream cheese
250 ml of high fat sour cream (mine was 14%)
125 ml of heavy whipping cream
2 tsp vanilla extract
1/4 cup Swerve confectioner’s sweetener
Blend well, then pour into popsicle molds to freeze. With my molds, this made 11 servings. Approximate nutritional info per serving is 240 cal, 3.6 g protein, 24 g fat, 3.8 g carb, 0 fibre.
Next time I might try blending in a few raspberries.