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Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee
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Nutritional Facts 1/2 cup equals 181 calories, 10 g fat (8 g saturated fat), 16 mg cholesterol, 44 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Strawberry Cheesecake Ice Cream in Simple & Delicious July/August 2009, p33
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Reviewed on Jul. 15, 2010 by lynnlou
In my opinion, MommaStob is correct about the use of nondairy creamer and frozen whipped topping. Just read the list of ingredients (artificial? chemicals?) on these products. Give me real whipping cream, etc - in moderation of course.
Reviewed on Jul. 15, 2010 by rmdickson
Make sure that you beat or whip the softened cream cheese very well to avoid clumps and to make sure the rest of the ingredients can be blended in more smoothly! Very tasty though!!!
Reviewed on Jul. 15, 2010 by bubba73
MommaStob......all you have to do is use the reduced or low fat version of the coffeemate and cool whip, turns out the same and a bit healthier! This is very good and cooling on a summer's day!
Reviewed on Jul. 15, 2010 by dougjanie
There's a simple way to make this recipe healthier.....use lowfat or fat free cream cheese, fat free creamer, and free cool whip. What's so hard about that??? There are usually ways to make things healthier, you just have to think about it a little and put some effort into it!!!
Reviewed on Jul. 15, 2010 by MommaStob
How can you give out recipes that use non-dairy coffee creamer and Cool Whip????? Those things are serious health hazards!!!
Reviewed on Jun. 22, 2009 by Feethart
This is delicious and so easy to make. I give it 5 stars!
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