Ingredients

The following ingredients have 4 Servings
  • 200 g blueberries
  • 1 tsp lemon juice
  • 140 g sour cream
  • 120 g full-fat cream cheese (soft cheese)
  • 120 g double cream
  • 2.5 TB Swerve® sweetener (confectioners)

Instruction

  • Place all the blueberries into a mini food processor / food chopper and blitz to a smooth puree, stopping to scrape down the sides of the bowl. Stir in the lemon juice and set aside.
  • Add the sour cream, cream cheese, double cream and sweetener into a bowl and whisk well to combine.
  • Pour the blitzed blueberries into the creamy mixture and mix well to combine.
  • Pour the mixture into 6 ice lolly moulds (100ml / 3.4 fl. oz) in capacity. Click the lid/stick in place of each one, and place in the freezer overnight.
  • Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.