What do you do when you want something sweet, but you’re following a controlled carb diet? Open our upcoming cookbook! “Creative Low Carb Cooking,” by Strong Weight Loss, is almost ready and we are too excited to keep all of our secrets to ourselves. These yummy cheesecake bites are a great dessert to take to a special occasion, or just to have on hand when the emotional eating “gremlin” just won’t be appeased by stall tactics. Enjoy!
Frozen Chocolate Cheesecake Bites
Serves: 5, Prep time: 10 minutes, Freeze time: 2 hours
3/4 cup Cool Whip frozen topping
5 Tbsp. reduced fat cream cheese, room temperature
1 Tbsp. granulated Splenda
10 Tsp. Hershey’s Sugar Free Chocolate Syrup
1. Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
2. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Next, top each with a teaspoon of chocolate syrup. Tap tray again to settle.
3. Place tray in the freezer until the bites are solid – at least 2 hours. Once frozen, cheesecake bites should pop out easily. One serving equals 2 bites.
NOTES: You can substitute heavy cream for the Cool Whip if you prefer to whip it yourself. Or use sugar free caramel or strawberry topping instead of the chocolate topping.
Nutrition Facts (per 2 bite serving): Calories: 86, Fat: 4.3 g, Carbohydrates: 10.8 g, Protein: 1 g.