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Strawberry Cheesecake Pops

BOOKMARK

6

SERVING PERSON

800 kcal

CALORIES

NO AVERAGE RATINGS

Summary

From the land of cream cheese comes this frosty twist on cheesecake.

Ingredients

Ingredients
1 tablespoon graham cracker crumbs
280 gm strawberries, hulled
1 teaspoon lemon juice
3 tablespoon light-colored corn syrup
1 teaspoon vanilla extract
1 tablespoon plain fat-free Greek yogurt
90 gm 1/3-less-fat cream cheese, softened
2 tablespoon sugar
1 liter can evaporated low-fat milk

Instruction

1
Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.
2
Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.
3
Unmold ice pops; dip tips in graham cracker crumbs.

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