July 4th Cheesecake Popsicles

Judith Hannemann — Thu, 27 Jun 2013 23:00:00 +0000

Cheesecake Popsicles for 4th of July

The perfect pop for the 4th!

What a delicious way to celebrate Independence Day–or any other day!

These two-fruit cheescake pops are a treat for taste and texture.

First you have great granita-like fruit layers and a creamy and rich cheesecake center!

I made the cheesecake part with Neufchatel cheese–some like to call this “low-fat cream cheese” these days, but Neufchatel is and always has been a cheese in itself. It’s very similar to cream cheese, yet a lot lower in fat. It’s slightly more tangy too. Of course you can use regular cream cheese, but you may have to reduce the sugar every so slightly…taste first to see. In fact, do that even with my recipe. Taste varies, so you might find my amount too sweet or not sweet enough.

Feel free to change the berries too. I used raspberry for the red, but any red berry will do. Same with the blue layer.

I used the star-shaped popsicle mold for this…thought it appropriate LOL

Cheesecake Popsicles

1 cup red raspberries, thawed
1 cup blueberries or blackberries, thawed
3 tbs sugar
8 oz Neufchatel cheese
1/3 cup confectioner’s sugar
1/3 cup milk, light cream or half and half

NOTE: I used frozen berries. If you use fresh, cook each berry variety in a small saucepan with 1 tbs water just until berries are soft and begin to burst. This step is unnecessary if using frozen fruit.

Place blueberries in a bowl and sprinkle with 1 tbs of the sugar.

Place raspberries in another bowl and sprinkle with the remaining 2 tbs of the sugar.

Let the berries stand for about 30 minutes (this is called “maceration”).

Mash the berries or process in a food processor, Ninja, or with a stick blender. Set aside.

Blend the Neufchatel, confectioner’s sugar and milk with a food processor, Ninja or stick blender.

Fill 1/3 of each mold with one flavor berry. Place molds in freezer for about 2 hours.

When berry layer is firm enough to support the cheesecake layer, fill another 1/3 of the mold with the cheescake mixture. Since this layer is pretty thick, you probably won’t have to freeze it to firm it up. I didn’t, but if you want to, probably an hour would do.

Fill the final 1/3 with the other berry flavor, *almost* to the top of the mold…remember, it will expand when frozen!

Place a wooden popsicle stick into each mold, leaving about 1 1/2-inches free at each end.

Cover and freeze for about 6 hours, preferably overnight.

Makes 6 pops.

July 4th Cheesecake Popsicles

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Strawberries & Cream Popsicles

Judith Hannemann — Thu, 06 Jun 2013 23:00:00 +0000

Strawberries & Cream Popsicles

Heaven on a stick. And a linky party too!!

Strawberries & Cream Popsicles: A Summer Treat

I can’t think of anything better to cool and refresh on a hot summer day!

These use Greek yogurt, but before the bell starts ringing about being low-fat, I have to tell you that even though my plain Greek yogurt was non-fat, you absolutely MUST add some fat to these so you don’t end up with a solid white ice cube…hence there is some heavy & light cream in there.

Since I planted some lovely peppermint that’s taking off like cra-zee, I decided to put a little bit o’ that in the strawberry puree. Feel free to leave that out if you’re not a fan, but mint and strawberry is a great combo IMO.

Delicious, creamy and refreshing

I started with canned whole strawberries in light syrup–I can’t pass up a clearance sale and these were on the clearance table. But you can sure use fresh. You just have to sprinkle about 2 cups of fresh sliced with a tablespoon or two of sugar let sit (aka “maceration”), then process (stick blender, Ninja, regular blender, Vitamix). I drained the syrup and reserved it for another use and just pureed the drained berries.

This recipe will make 10 – 3 ounce popsicles. Here is the popsicle maker I use:

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OK, now for the yogurt portion of this concoction, my measurements are approximate here because my yogurt was rather stiff…your’s may not be, so only add cream and or half and half enough to make like a thick pancake batter. I also added sugar since I like this stuff a bit on the sweet side, so I suggest you taste the yogurt part to see how it tastes to you. I used about 1/3 cup of sugar. YMMV.

The Recipe

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Strawberries & Cream Popsicles

Strawberries & Cream Popsicles are Heaven on a stick

Prep Time15

Total Time15

Course: desserts

Cuisine: American

Keyword: strawberries & cream popsicles

Servings: 10

Calories: 154kcal

Author: Judith Hannemann

Ingredients

2 cups greek yogurt mine was non-fat
1/2 cup heavy cream
1/2 cup light cream half and half or WHOLE milk
1/3 cup sugar may vary according to taste
1 1/2 cup canned strawberries drained (see above for fresh)
1-2 small mint leaves chopped optional

Instructions

In a small bowl, process the Greek yogurt and heavy cream with a stick blender. Add light cream and process until mixture is the consistency of thick pancake batter. Add sugar if using.
In a separate bowl, process the strawberries until pureed. Add mint if using.
Into each popsicle mold, add about 2 tbs of the yogurt mixture, then add about 1-2 tsp of the strawberry puree. Repeat, ending with a yogurt layer.
Add sticks (if your pop maker requires them) and freeze for at least 6 hrs, preferably overnight.

Nutrition

Strawberries & Cream Popsicles

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frozen treats Archives - The Midnight Baker

July 4th Cheesecake Popsicles

Strawberries & Cream Popsicles

Strawberries & Cream Popsicles: A Summer Treat

The Recipe

Strawberries & Cream Popsicles

Ingredients

Instructions

Nutrition