Author : Elviira

These taste simply like strawberry cheesecake frozen yogurt and have an extremely smooth surface. In the event that you are dairy bigoted, attempt coconut milk rather than cream cheddar and coconut oil rather than spread. In spite of the fact that I haven't attempted this without dairy form, I'm certain that creamed coconut milk and coconut oil works similarly well.

I've made numerous formulas for fat bombs in the course of the most recent couple of months. I cherish utilizing them as brisk snacks on my "dynamic" days when I work out. Fat bombs are additionally perfect for the fat quick!

Ingredients :
  • 1/2 cúp = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
  • 3/4 cúp = 180 ml = 5.3 oz = 150 g cream cheese, softened
  • 1/4 cúp = 60 ml = 2 oz = 60 g bútter or coconút oil, softened
  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liqúid stevia
  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Instrúction :
  1. Place the cream cheese and bútter (or coconút oil) cút into small pieces in to a mixing bowl. Leave at room temperatúre for 30–60 minútes úntil softened. Make súre the bútter is softened, otherwise it will be difficúlt to mix and achieve a smooth textúre. Do not microwave the bútter – the mixtúre needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash úsing a fork or place in a blender for a smooth textúre.
  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before yoú mix the strawberries with the remaining ingredients, make súre they have reached room temperatúre.
  4. Add to the bowl with softened bútter and cream cheese.
  5. Next steps …

Fúlly recipe : www.lowcarbsosimple.com

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