Chocolate Cream Cheese Candy
Ingredients
8 ounces of fat free cream cheese, room temperature
3 tablespoons Swerve Confectioners’ Sugar Substitute
2 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
¼ cup Lily’s Chocolate Baking Chips
2 tablespoons “I Can’t Believe It’s Not Butter”
Instructions
In a small mixing bowl, combine the cream cheese, Swerve Confectioners’ Sugar Substitute, cocoa powder, and vanilla extract. Combine until smooth.
Evenly fill each cavity of the silicone candy mold with the chocolate mixture. Place the candy into the freezer to set for 1 hour.
While the mixture is freezing, using a microwave safe bowl, combine the Lily’s baking chips and the “I Can’t Believe It’s Not Butter”. Microwave at 30 second intervals until completely melted and well blended. Allow to cool until it is barely warm to the touch, but still soft and fluid.
Remove the chilled candy from the mold, and dip each one in the chocolate mixture, making sure to coat it on all sides.
Place the chocolate dipped candy back into the freezer to set until the chocolate has hardened. Remove and serve or store uneaten candy in an airtight container in the freezer.
Recipe Notes
Yields 12 servings – 1 Weight Watcher smartpoints per serving 

Indulge your sweet tooth without the guilt with our delectable Chocolate Cream Cheese Candy recipe. Perfect for satisfying cravings or impressing guests, these bite-sized treats boast rich chocolate flavor and creamy texture, all while being mindful of your health goals. With just 1 Weight Watcher SmartPoint per serving, you can enjoy these guilt-free delights any time of day.

Ingredients:

  • 8 ounces of fat-free cream cheese, at room temperature
  • 3 tablespoons Swerve Confectioners’ Sugar Substitute
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ cup Lily’s Chocolate Baking Chips
  • 2 tablespoons “I Can’t Believe It’s Not Butter”

Instructions:

  1. Begin by preparing your ingredients and ensuring the cream cheese is at room temperature for easy mixing.
  2. In a small mixing bowl, combine the fat-free cream cheese, Swerve Confectioners’ Sugar Substitute, unsweetened cocoa powder, and vanilla extract. Mix until smooth and well combined, ensuring there are no lumps remaining.
  3. Evenly fill each cavity of the silicone candy mold with the chocolate mixture. Use a spoon or spatula to smooth the tops for a clean finish.
  4. Place the filled candy mold into the freezer to set for approximately 1 hour, allowing the chocolate mixture to firm up.
  5. While the chocolate mixture is setting, prepare the chocolate coating by combining Lily’s Chocolate Baking Chips and “I Can’t Believe It’s Not Butter” in a microwave-safe bowl. Microwave the mixture in 30-second intervals, stirring between each interval, until completely melted and smooth.
  6. Allow the melted chocolate mixture to cool slightly until it is barely warm to the touch but still fluid.
  7. Remove the chilled candy from the mold and dip each piece into the melted chocolate mixture, ensuring each one is thoroughly coated on all sides.
  8. Place the chocolate-dipped candy back into the freezer to set until the chocolate coating has hardened, typically around 10-15 minutes.
  9. Once set, remove the chocolate cream cheese candy from the freezer and serve immediately, or store any uneaten candy in an airtight container in the freezer for later enjoyment.

Recipe Notes:

  • This recipe yields approximately 12 servings, with each serving containing just 1 Weight Watcher SmartPoint.
  • For added variety, consider experimenting with different flavors of Swerve Confectioners’ Sugar Substitute or adding a sprinkle of sea salt on top of the chocolate coating for a sweet and savory twist.
  • These chocolate cream cheese candies are best enjoyed straight from the freezer for a refreshing and indulgent treat.