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.
- Using a pastry bag or similar tool, make candy shapes onto foil, parchment paper or silicone baking mats.
- 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?
Question: the ingredients say Swerve and the link leads to Swerve confectioners. Do you use granulated or confectioners in the recipe?
I use Swerve confectioners in just about everything including this recipe, because in some recipes the granular gives a bit of a sugary grit to the texture. If you have a granular sweetener already, you can run it through a food processor or coffee grinder to powder it, though. This would also be fine using whatever sweetener you prefer to use, i.e. Stevia, liquid Splenda, etc.
Thanks! I’ve made powdered “sugar” before in my magic bullet.
I make these all the time without the strawberries and use regular Splenda–they turn out fine. I’ve added flavorings and SF jello but my favorite are just the plain vanilla ones. I use a small ice cream scoop to make balls and freeze them. And, like you, I eat them when they’re frozen hard as a rock! I’ve also made them and eaten it out of the bowl before freezing! They are THAT good!
Part of the reason I wanted to make smaller ones with so I could fit the whole thing in my mouth without defrosting it!
Wow.. Made these tonight! Soooooo goooood. and no, of course I didn’t wait for them to completely harden! Thanks so much for the recipe! Can’t wait to try different variations!
Would adding protein powder (to increase protein intake) affect these
Well, depending on how much, it would certainly impact the texture. As far as whether or not it would still be appealing, I couldn’t tell you. I’d probably test with just a little bit so if it sucks, you haven’t wasted a lot of your ingredients.
These would be good with mini sugar free chocolate chips!