We asked for warm weather and we got it! I’m not complaining one bit. I LOVE summer and everything that it brings with it including the heat.
Canada Day is right around the corner and I thought that we could get a bit more festive than we usually do. Canada is celebrating 150 years so we might as well get in the spirit of things. What better way to celebrate than with food or to combat the heat with popsicles!?
Seriously, since I’ve made these popsicles, all that Spencer has been asking for are the ice pops. All. Day. Long. He doesn’t quite understand that they have to be in the freezer for a certain amount of time.
These aren’t you’re ordinary popsicles. They not only call for delicious berries but also for a layer of cream cheese goodness. That’s taking popsicles to a whole ‘nother level. Besides tasting delicious, they only call for 6 ingredients.
I didn’t use any low-fat ingredients when making this. I just figure, if you’re going to eat cheesecake, you might as well eat the real thing – full fat and all.
Happy Canada Day!
Raspberry Cheesecake Popsicles
Ingredients
- 8 oz fresh raspberries (or blueberries, blackberries, strawberries)
- 1 tablespoon water
- 4 oz low fat cream cheese
- 3 tablespoons fat free milk
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
Directions
- In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes.
- Transfer mixture to a food processor and puree till there are no lumps left.
- Refrigerate raspberry puree until cool, about 30 minutes.
- In a food processor, puree cream cheese, milk, vanilla extract and powdered sugar until smooth.
- In popsicle molds, layer raspberry puree and cream cheese mixture.
- Insert popsicle sticks and freeze for at least 2 hours.
