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Ingredients
1cupfrozen blueberries
1 8ozblock cream cheesesoftened to room temperature
2tbsp.sour cream
1tsp.vanilla extract
3tbspbutterroom temperature
1cupunsweetened shredded coconut
⅓cuppowdered sugar-free sweetenerI prefer a blend of monkfruit & erythriol
1tsp.lemon juice
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Instructions
Cover medium baking sheet with parchment or use a nonstick silicone baking mat.
Place blueberries in small saucepan & let simmer on medium-low heat for 10-15 minutes, unti most of the liquid has evaporated; let cool.
In large bowl, combine cream cheese, sour cream, vanilla, butter, lemon juice, powdered sugar-free sweetener, and blueberries and beat with an electric mixer until fluffy and creamy, approximately 30-45 seconds.
Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a ball, then roll ball in shredded coconut.
Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days. Or, if you prefer them frozen, store in freezer.