Strawberry Cheesecake Pops

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Here is another variation on frozen pops to help you enjoy your grain-free summer: Strawberry Cheesecake Pops that taste like a slice of creamy cheesecake.

Despite their wonderful sweet creaminess, each pop provides only 4 grams net carbs, well within safe bounds and will not trigger a rise in blood sugar.

Makes 4

1 cup fresh or frozen strawberries
1 can full-fat coconut milk (13.5 ounces; not “lite”)
4 ounces (1/2 package) cream cheese
3 tablespoons Virtue Sweetener (or other natural sweetener equivalent to 3/4 cup sugar)

Puree strawberries in food chopper/processor.

In medium saucepan over low-medium heat, combine coconut milk, cream cheese, sweetener and pureed strawberries. Heat until cream cheese melted. Use stick/immersion blender if any chunks remain. Allow to cool.

Pour cooled mixture into molds and freeze for 4-6 hours before serving.

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