I have a taste for sweets–always have. Since going low carb, I no longer bust out into guffaws when someone refers to fruit as “sweet,” but that doesn’t mean I don’t want a little goodie every now an then…
Okay, let’s be real. It’s more “now” than “then.”
I’ve run across the infamous “Cream Cheese Cloud” recipe that gets passed around low carb circles and I liked it. But my blobs were too big! They did not fit into my mouth and were kind of hard to eat. Does anybody actually let them soften before wolfing them down? Hats off to you if you do. And it occurred to me, some fresh strawberries mixed in would be ever-so-awesome. I love strawberries! So that’s how I ended up with Strawberry Cloud Candy!
- 8 ounces Cream cheese (softened)
- 1 stick butter (softened)
- 3/4 cup Swerve
- 1/2 teaspoon vanilla extract
- 3 strawberries (whole (remove leaves))
- Put softened cream cheese, butter, Swerve sweetener, vanilla extract and whole strawberries in your food processor.
- Process until a smooth, creamy texture similar to frosting.
- Alternatively, put the mix into some small, cute candy molds. (This is quicker and easier, especially if you're a slob about it like me.)
- After your shapes are made, place the finished candies into the freezer.
- These will need to harden at least 2-3 hours for the tiny ones or longer for the bigger ones, so try to keep them out of your mouth until they are completely frozen. Avoiding premature candy collision with your mouth is the most difficult step of the entire recipe.
- Store in the freezer, in a ziplock bag or plastic container, if you're all fancypants.
It was the first time I tried a silicone mold and I loved it! It can go in the oven, freezer, or dishwasher and it’s super easy to pop out the finished product. Definitely a winner. I have a feeling it’s going to see a lot of use. Yum!
What would you put in your cloud candy?