Strawberry Cheesecake Pops

Strawberry cheesecake with a healthy twist thanks to fresh strawberry puree and a creamy Greek yoghurt/cream cheese mixture. Powder with graham cracker crumbs for a grab-and-go version of the classic dessert.

 

Strawberry Cheesecake Pops

Ingredients

• 1 (5-ounce) can evaporated low-fat milk
• 1/4 cup sugar
• 3 ounces 1/3-less-fat cream cheese, softened
• 1/4 cup plain fat-free Greek yoghurt
• 1 teaspoon vanilla extract
• 3 tablespoons light-coloured corn syrup
• 1 teaspoon lemon juice
• 10 ounce strawberries, hulled
• 1/4 cup Graham cracker crumbs

 

Method

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

Serves 6 – Serving Size – 1 Pop – Nutrition Per Serving
Calories 154, Fat 4g, Protein 4g, Carbohydrate 26g, Fibre 1g