- 300g extra-light cream cheese (we used Philadelphia Extra Light)
- 50g icing sugar
- 1tbsp lemon juice
- 250g frozen blackcurrants or blueberries
- Put the cream cheese and icing sugar in a large bowl with the lemon juice and beat until creamy.
- Stir in the fruit until it begins to break down and make pink streaks. Spoon into ramekins and put in the freezer for 10 min to harden slightly, or serve immediately if you prefer a softer consistency.
Nutrition per serving
Read more on how we calculate nutrition.
150 9.6g 3.5g 2.4g 3.1g 20.9g 0.8g 125mg 21g 0.9mg