Description
A gluten-free, low carb and sugar-free dessert that is so easy to make! Only 30 calories!
Ingredients
- ¼ cups Cream Cheese, Softened To 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
- 10 Large Strawberries
- 10 Blueberries
Preparation
Using an electric hand mixer, beat cream cheese and sweetener in a medium bowl. Add Greek yogurt and vanilla and beat again until combined, stopping to scrape the sides as necessary.
Remove leaves off each strawberry and use a small paring knife to cut a hole in the top. Scrape out the insides 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. Top each with a blueberry. Cover and refrigerate for 2 hours. Devour!
Notes:
• Depending on the size of your berries, you may only get 10 or you may get more and then will need more or less blueberries.
• These do get watery if left in the fridge overnight so I recommend making them the day you plan to serve them (you can prep the strawberries the night before to make it super fast).
