Categories: Dessert, Low Carb, cheesecake

Ingredients

• 8 oz cream cheese, softened
• 1 cup cream
• 1/3 cup powdered Swerve
• 1/4 tsp stevia extract
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 2 cups fresh strawberries, chopped, divided

Directions

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

2. Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined.

3. Add 1 1/2 cups of the strawberries and process until almost fully smooth. Stir in remaining chopped strawberries.

4. Pour mixture into popsicle molds and push popsicle sticks about 2/3 of the way into each (I recommend getting wooden sticks, as they tend to grip the mixture better and don’t come out when you are trying to unmold the popsicles).

5. Freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist stick gently to release.

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