1 ounce weight Organic Valley Cultured Cream CheeseSoftened
2 Tablespoons ButterSoftened
4 ounces weight Bel Giosio MascarponeSoftened
2 Tablespoons Heavy Whipping Cream
¼ cups Swerve Confectioners(powdered Erythritol)
¼ teaspoons vanilla extract
½ teaspoons Peach Extract
2 ounces weight Fresh PeachesFine Diced
Place 12 silicone cupcake molds onto a small cookie sheet. Make sure you have freezer space to place the entire sheet with molds before you begin.
The cream cheese, butter and mascarpone all need to be soft enough to whisk together, but not melted. If you melt them, they may separate when cooling. To do this, just soften them in this way in the microwave: Cut cream cheese into cubes, place in microwave safe medium size bowl, and microwave for 10 seconds.
Cut the butter into slices or cubes, add to bowl and microwave an additional 10 seconds.
Add mascarpone and put back in the microwave for about 10 more seconds. They should all be soft enough to whisk. Whisk quickly until you achieve a creamy and lump-free consistency.
Add sweetener, vanilla, and peach extract and whisk well. Stir or fold in the diced peaches.
Spoon evenly into your molds (about one rounded tablespoon per mold). Smooth tops with back of spoon. Transfer tray to freezer, and freeze for at least 2 hours.
Once very firm, turn out of molds and put in resealable bag or covered freezer container. Store in freezer and eat frozen (or pull out of freezer about 1/2 hour to serve soft). May also be stored covered container in coldest part of refrigerator, but they will soften very quickly if not frozen.
Tip: If you don’t have silicone muffin cups, simply drop mounds onto cookie sheet lined with waxed or parchment paper and freeze in freeform shapes.