1 1/2 cup strawberries
1/4 cup erythritol sweetener
1 1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cup heavy cream
1/3 cup powdered erythritol sweetener
Blend the strawberries and erythritol sweetener until pureed. In a bowl mix the strawberry puree, sour cream and vanilla extract until combined.
In a separate bowl whip the heavy cream and powdered erythritol sweetener until stiff peaks are formed.
Gently fold the whipped cream into the strawberry puree until fully combined.
Pour into molds, popsicle zip bags or air tight container and freeze for at least 6 hours.
I used the popsicle zip bags and filled them by using a 16" pastry bag with a large tip. The recipe made 12 popsicles but it took me a few tries to get bag filling method down so I'm sure I would have been able to make 14 or 15.
Recipe from All Day I Dream About Food