A gluten-free, low-carb and sugar-free dessert that’s so easy to make! Only 30 calories!
Preparation:
To cook:
Level: Easy
Ingredients
- ¼ cups Cream cheese, softened at room temperature (dairy-free works too!)
- 6 teaspoons Powdered erythritol (or powdered sugar but will change nutrition)
- 2 tablespoons 2% Greek yogurt (or dairy-free yogurt)
- ¼ teaspoons Vanilla extract
- ten big strawberries
- ten blueberries
Preparation
Using an electric hand mixer, beat cream cheese and sweetener in medium bowl. Add Greek yogurt and vanilla and beat again until combined, stopping to scrape down sides if necessary.
Remove the leaves from each strawberry and use a small paring knife to poke a hole in the top. Scrape out the inside with a melon baller.
Fill a parchment paper bag (or a resealable bag with the tip cut off) with the cheesecake and pipe into each strawberry. Garnish each with a blueberry. Cover and refrigerate for 2 hours. Devour!
Remarks:
• Depending on the size of your berries, you may only have 10 or you may have more and you will need more or fewer blueberries.
• These will get watery if left in the fridge overnight, so I recommend making them the day you plan to serve them (you can make the strawberries the night before for it to be super quick).
