A wonderful change from ice cream, this Lemon Cream Cheese is rich and creamy. Any fruit in season works. It also makes a great trifle style dessert layered with the fruit for a retro take on dessert.
Fruit Cups with Lemon Cream Cheese
This makes LOTS of Lemon Cream Cheese so serve to a group or use over the course of a few days.
If you half the recipe whisk the cream cheese instead of using a Kitchen Aid mixer.
The cream cheese recently underwent a change in CHO, always check to make sure what your product has.
Ingredients
- 8 oz. (250 gr) Philadelphia Cream Cheese (3 CHO/2 TBSP/30 GR) 25 CHO
- 1 tsp. or zest of 1 lemon 0 CHO
- 1 TBSP fresh lemon juice 0 CHO
- ½ cup whipping cream 0 CHO
- ¼ cup (30 gr) icing sugar 30 CHO
TOTAL CHO 55 CHO
- TOTAL WEIGHT 390 GRAMS
- 55 CHO DIVIDED BY 390 GRAMS = .141 CHO/GRAM
- 1 TBSP = 12 GRAMS (.141 CHO x 12 GR) 1.69 CHO/TBSP
FRUIT PER CUP
- 3 large (25 gr) grapes, cut 5 CHO
- 4 large (44 gr) cherries, pitted and cut 6 CHO
- 3 medium/large (55 gr) strawberries 3 CHO
- 10 (15 gr) blueberries 2 CHO
- FRUIT TOTAL CHO PER CUP 16 CHO
- 2 TBSP 24 GR LEMON CREAM CHEESE 3.38 CHO
TOTAL CHO PER CUP 19.38 CHO
Instructions
- If using Kitchen Aid mixer, place cream cheese in bowl along with zest and lemon juice. Beat until smooth. If not, whisk until smooth.
- In a clean bowl, beat the cream until it begins to thicken. Gradually add the icing sugar until stiff. Beaters removed from the cream and sugar will be stiff and not fall back into the bowl.
- Fold the cream and icing sugar mixture into the cream cheese.
- Store covered in refrigerator until ready to use.
- Layer fruit cups with desired fruit and count CHO.
- Add 2 TBSP Lemon Cream Cheese and serve.
- Keeps in the fridge for a few days.
