Blueberry Cheesecake Fat Bombs Directions:
In a bowl, beat together the reduced-fat cream cheese, unsalted butter, powdered erythritol, vanilla extract, lemon zest, and salt until the mixture is smooth and fluffy.
If using fresh blueberries, lightly mash them before folding into the mixture; if using freeze-dried blueberries, crush them into a powder and mix well.
Cover the bowl and refrigerate the mixture for 15–20 minutes to firm it up for easy scooping.
Using a small spoon or cookie scoop, form small, bite-sized balls (fat bombs) and place them on a parchment-lined tray.
Freeze the fat bombs for 1–2 hours until firm.
Enjoy! Store any leftovers in an airtight container in the fridge (up to a week) or freezer (up to a month).
Cheese frosting
WW Points Calculation:
Reduced-Fat Cream Cheese (4 oz): 4 points
Unsalted Butter (2 tbsp): 6 points
Fresh Blueberries (½ cup): 0 points
Powdered Erythritol (2 tbsp): 0 points
Vanilla Extract (1 tsp): 0 points
Lemon Zest (¼ tsp): 0 points
Salt: 0 points
Total Points: 10
Servings: 10 fat bombs
Cheese frosting
Per Serving: 1 point
Nutrition Information (per serving):
Calories: ~50 kcal
Fat: ~4 g
Protein: ~1 g
Carbohydrates: ~1 g
Sugar: ~1 g
Sodium: ~40 mg
I’m waiting for your comments! Enjoy!
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