1/3cupgranulated stevia erythritol sweeteneror equivilent of other sweetener of choice, to taste
1/2cupchilled whipping cream
4tablespoonsbutterroom temperature
Juice and zest of 1 lemon
1/2cupblueberries for garnish
Instructions
Line a cookie sheet with parchment paper.
Using a electric mixer, beat the cream cheese in a medium bowl until smooth.
Next, add the lemon juice and zest and beat until lemon is well incorporated.
Add the butter, sweetener, and 1 teaspoon of vanilla extract and blend until mixture is smooth.
In a separate bowl, beat the whipping cream until soft peaks form.
Add 1/2 teaspoon vanilla extract to the whipped cream and whip until stiff peaks form.
Carefully fold in 1/3 the whipped cream into the cream cheese to lighten the mixture, trying not to deflate the whipped cream. Gently fold in the remaining whipped cream.
Evenly spoon the truffle mixture onto the lined cookie sheet.
Garnish the truffles with blueberries and place in freezer for about 30 minutes, or until firm.
Recipe Notes
The truffles can be stored in the freezer or kept in the fridge. If you choose to store them in the freezer, be sure to set them out for a few minutes before serving.