Recipe inspired by and adapted from my recipe for
Low-Carb Buttermint Cheesecake Mousse over on my other blog Healthy Sweet Eats.
Stevia: If stevia isn’t your thing, instead use maple syrup or honey to taste (I would start with about 1 tablespoon and work up from there to suit your tastes).
The Popsicle Mold I Use: I frequently get asked where I got my popsicle mold; I use
this one from Amazon.