Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
- 1/2 teaspoon vanilla or other flavoring
Notes
NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold. This is a recipe that's been going around the low carb community for years and I finally got around to trying it. They're very good but addictive. Something about eating them frozen is very nice. They basically taste like little bites of frozen cheesecake but you could make all kinds of variations by using different flavorings and adding chopped nuts, coconut, low carb candies and things like that. I've got some ideas in my head for variations so stay tuned. Michelle note: Use a little less than 1/4 cup of Swerve.
Nutrition
With granular Splenda: Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs With liquid Splenda: Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Directions
- Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.