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).
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
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!
