To Make the Ice Cream: Place the softened cream cheese, vanilla extract, lemon juice, and sweetener together in a medium bowl. Mix with a hand held mixer, beating until mixture is creamy and smooth. Take 1/2 of the strawberries and mash them up slightly, and mix into cream cheese base. (I mashed them with the back of a measuring cup). Next, add the Tru Whip and the rest of the strawberries to the cream cheese base, gently folding everything together with a spatula.
Scoop ice cream mixture into a loaf pan, and spread out evenly with spatula. Top with crushed graham crackers or cookies of choice if desired. Cover with plastic wrap. Place ice cream in freezer for up to four hours or more (or until it is hardened up to your desired texture), and enjoy!
|2 (8 oz) pkgs||Greek yogurt cream cheese, softened |
|2 tsp||Lemon juice|
|1 tsp||Vanilla extract|
|1/2 cup||Baking stevia (or 1 cup sweetener that measures like sugar) (or to taste)|
|1 (8 oz) container||Light Tru Whip, thawed |
|1 lb||Sliced fresh strawberries |
|Graham crackers, shortbread cookies, or cookies of choice (optional)|
 I found Greek cream cheese at Kroger. Light and/or organic cream cheese also works for this recipe.
 Tru Whip is an all natural version of Cool Whip. It is generally found in frozen section of organic foods in the grocery store. Cool Whip would also work for this recipe.
 You may use frozen strawberries, just be sure they are thawed first, and drained of excess juices, or it will make the ice cream icy.
|Calories per Serving||140|
|Saturated Fat||6 g|
|WWP+: (per serving)||4|
|SmartPoints™: (per serving)||6|
|Freestyle Points: (per serving)||6|