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

July 4th Cheesecake Popsicles

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How easy is this?  Three ingredients, that’s it AND it CAN be made lower fat/calories.

Can you believe I NEVER tasted Nutella until I made these?

I had a jar in the cupboard that I’d bought a few months ago in Aldi–yes!!!  Not the brand name!!!  Since I love Aldi’s products and always say they are BETTER than national brands, if they have it, I buy it.

OK now that I went off on that tangent, these are good.  Very good.  Uses only 3 ingredients and you can use lower fat or no-fat versions of 2 of them.

Nutella Fudgesicles

I got the original recipe off of Canadian Free Stuff.  Since I can never make anything the way it’s written, and I just LOVE adding cream and junk to stuff like this, I changed it ever so slightly.

The mixture is not very dense so what I did with the popsicle sticks is used a trick I found on Amazon from a reviewer–I secured them from falling too far into the pop with small binder clips.

Use Small Binder Clips To Prevent Sinking Sticks

Here’s a link to this popsicle maker:

Nutella Fudgesicles

• 2 cups extra creamy whipped topping
• 6 tbs Nutella
• 3/4 cup whole milk
• 1/4 cup light cream

Place milk, cream and Nutella in a medium bowl.  Using an electric mixer or stick blender (preferred OR regular blender, Ninja or Vitamix) combine the Nutella and the milk/cream mixture.


Add the whipped topping and stir until well combined–I used a spoon to do this but the mixer/stick blender will also do well here.


Pour into popsicle molds, insert sticks if needed and freeze for 4-6 hours, preferably overnight.

FOR LOWER FAT/CALORIE POPS:  substitute low-fat or non-fat milk for the whole milk & cream.  You will use 1 cup.  Also non-fat or “lite” whipped topping may be subbed.  


Makes 10 popsicles.


NUTRITIONAL INFO IS FOR MY RECIPE, NOT LOWER FAT VERSION

Nutella Fudgesicles

Nutella Fudgesicles

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Ice Cream Orgasm Pops

You better believe it!!!  Especially if you like chocolate and peanut butter!!!

Hey, here it is Popsicle Friday again.

These are definitely the OMG of ice cream pops.

They are made of rich French vanilla ice cream, peanut butter sauce and a rich hot fudge sauce.

I make my own ice cream…however, you can substitute your favorite store-bought ice cream for my homemade.  Either way, it’s just fantastically delicious!  I’ll give the recipe for my ice cream custard right here if you want to try it, but be warned–this formula is very VERY rich and I always say it makes Ben & Jerry’s Premium taste like diet ice cream!!!

Since my freezer real estate is at a premium and I can’t have space taken up freezing a bowl to make ice cream, I have a machine that has a freezer in it.  The one I own is a Lello Gelato Junior.  It makes a scant quart.  Perfect size!

The recipe for the peanut butter sauce may be found HERE.

The fudge sauce may be found HERE.

If you wish to use store-bought ice cream, you will need about 1 pint softened.

I used these molds~~

Ice Cream Orgasm Pops

• 3 cups heavy cream
• 1 cup light cream
• 3/4 cup sugar
• 4 egg yolks, beaten
• 1 tsp vanilla
• 1/2 cup fudge sauce, warmed
• 1/2 cup peanut butter sauce, warmed
• 1/2 cup mini peanut butter cups, chopped

Add the creams and sugar to a heavy 3-quart saucepan.  Heat over medium heat, stirring constantly until mixture is very hot, but NOT boiling.  


Add about 1/2 cup of the hot cream to the beaten egg, whisking while pouring the cream in–this is called “tempering.”  While whisking the cream in the saucepan, add the egg/cream mixture back to the pot and stir constantly until mixture reaches 160 degrees OR coats the back of a metal spoon.


Remove from heat and cool to room temperature.  Add vanilla and stir.  Transfer to a covered container and store in the refrigerator until ready to use and/or well chilled. 


Follow your ice cream maker’s instruction for freezing.


To assemble the pops, add about 2-3 tablespoons of ice cream to each popsicle mold.  Add about 1 tablespoon of the chopped mini peanut butter cups on top of each .  Then add about 1 tablespoon of the fudge sauce followed by about 1 tablespoon of the peanut butter sauce to each mold.  Fill to within 1/8-inch of top of each with remaining ice cream.  Insert sticks in center, leaving about 1-2 inches of the stick free.


Freeze until firm, about 6 hours, preferably overnight.


**No nutritional info will be given due to variations in individual amounts and/or ice cream used in recipe.  Hey, it’s loaded with fat and calories–just enjoy!!!**

Ice Cream Orgasm Pops

Ice Cream Orgasm Pops

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