Warm weather is always the perfect time for popsicles! We may be past the days of rocket pops and sugary frozen water, but still longing for a tasty, healthy treat that cools you down on these Spring and Summer days?
The sweet/tart mix of the raspberry puree is an amazing offset to the creamy texture of the cheesecake mix. These can be made with different fruit, but I highly recommend the tartness of raspberries to make these popsicles truly pop! These sweet pops only take about 10 minutes to make and are much less sugar than your traditional grocery store popsicle.
Here’s a hint, make sure your Greek yogurt does not have any hidden sugars. You have plenty of sugar that additional isn’t necessary. While these should be enjoyed as a treat, they’re better for you than most of our guilty pleasures! Hope you enjoy
- 5 oz. low fat evaporated milk
- 1/4 cup white sugar
- 3 oz. cream cheese, softened
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 graham crackers, crushed
- In a small food processor, add raspberries, honey, and 1 tablespoon of lemon juice. Blend until smooth. Set aside.
- Add milk and sugar to a small sauce pan and heat up the milk while stirring for about 2-3 minutes, or until sugar is dissolved and milk is warm.
- In a medium bowl add cream cheese, slowly pour milk mixture over cream cheese, whisking the entire time until it is smooth.
- Next add in the Greek yogurt, vanilla extract, and lemon zest. Whisk until combined. Place in refrigerator to let mixture cool. (about 10 minutes)
- Fill the popsicle molds halfway with the cheesecake mixture, top with a little bit of the raspberry puree, finish with the cheesecake mixture. (if you want to make it looked swirled, use a toothpick or knife and gently stir the mixture around in the mold)
- Place the top on the popsicle mold and add sticks.
- Put popsicle mold in freezer for 4 hours.
- Remove and popsicles from the mold (place the mold in a bowl of warm water for 20-30 seconds and they come out pretty easily) and dip the top in a graham cracker crust.
Recipe c/o Cooking Light