This recipe could be slimmed down some more, but I used ingredients I had on hand!
Adapted from SparkRecipes
1/3 tub cool whip lite (about 75g), thawed
4 oz 1/3 less fat philadelphia cream cheese, softened
4 tablespoons Smucker's Fat Free Strawberry topping
Mix cool whip and cream cheese until well blended. Spoon out evenly in to 12 sections of ice cube tray ( I used my food scale and divided the amount of mix I had by 12, less the weight of the bowl I was mixing in).
Tap a few times on the counter to settle.
Top each section with 1/12th of the strawberry topping (again, I weighed and put 1/12 on top of each)
Freeze for at least 2 hours. Serve and enjoy!
These are good, but I think they would be better less frozen. Of course you have to freeze them to get them to be able to pop out of the mold, but...I vote let it sit in the fridge or at room temp for a few minutes before eating.
1 cube = 1 Points+
2 cubes= 3 Points+
3 cubes= 4 Points+
4 cubes= 6 Points+
6 cubes= 9 Points+
I have linked up over @
Linked at: Ingredients Spotlight: Cream Cheese