Strawberry Cheesecake Popsicles Low Carb Recipe 475

STRAWBERRY CHEESECAKE POPSICLES - LOW CARB RECIPE - (4.7/5)

Steps:

• 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. Notes Serves 12. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g. 122 Calories; 12g Fat (83.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 63mg Sodium. Read more at http://alldayidreamaboutfood.com/2013/06/strawberry-cheesecake-popsicles-low-carb-and-gluten-free.html#0RQBjhAbhSlYLOFF.99

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.