Oh, my! You are going to love us for giving you this little frozen treat idea. It’s not the quickest of our dessert recipes, but once you have made a full batch, you’ll have enough treats for a week or so, provided your children don’t gobble them all. Keeping Ziploc baggies of these stored in your freezer will help keep you away from ever wanting to cheat on store-bought ice cream again. They are so insanely good! This recipe is found on pages 374 and 375 of the original Trim Healthy Mama book. You should get 24-28 Chunky Cream Pops. Be sure to see the Recipe Notes below for the complimentary recipes for Skinny Chocolate and the Chocolate Dipped Cream Pops, too!
Description
Oh, my! You are going to love us for giving you this little frozen treat idea. It's not the quickest of our dessert recipes, but once you have made a full batch, you'll have enough treats for a week or so, provided your children don't gobble them all. Keeping Ziploc baggies of these stored in your freezer will help keep you away from ever wanting to cheat on store-bought ice cream again. They are so insanely good! This recipe is found on pages 374 and 375 of the original Trim Healthy Mama book. You should get 24-28 Chunky Cream Pops. Be sure to see the Recipe Notes below for the complimentary recipes for Skinny Chocolate and the Chocolate Dipped Cream Pops, too!
24-28 Cream Pops
Ingredients
Instructions
- If not using on-plan chocolate chips, make up a batch of Skinny Chocolate and place it in the freezer to harden.
- Put 2 (8 oz) blocks of 1/3 less fat cream cheese into a bowl.
- Add 8 to 10 tsp TH Super Sweet Blend (or â…“ tsp TH Pure Stevia Extract Powder) and a dash or 2 of vanilla
- Beat ingredients until fluffy with an electric eggbeater (2-4 minutes).
- Add the on-plan chocolate chips or cut up 3/4 of a batch of Skinny Chocolate into small pieces.
- Add to cream cheese mix.
- Add 2 heaped Tbsp of natural, sugar-free peanut butter into cream cheese mix.
- Loosely combine all ingredients with a fork so the chocolate chunks and peanut butter are still in bits.
- Place wax paper or aluminum foil on a cookie sheet and dump bite size spoonfuls of mix onto the wax paper. Make sure you get chunks and swirls of peanut butter and chocolate in every spoonful. You should get about 24 to 28 pops from mix.
- Put a toothpick into the middle of each one to be used as mini ice cream stick. For children, use toothpicks where one end is blunt and insert sharp end into pops.
- Transfer to freezer.
- After about an hour, pull the pops off the wax paper or foil (don't pull on the toothpick, it might come out) and transfer to Ziploc baggies for easy access.
Note
Complimentary Recipes
Skinny Chocolate
Chocolate Dipped Cream Pops
