Strawberry Cheesecake Pops

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

By Khalil Hymore

Recipe by Cooking Light

Hands-On:

10 mins

Total:

4 hrs

Yield:

Serves 6 (serving size: 1 ice pop)

 Ingredients

Ingredient Checklist

1 (5-ounce) can evaporated low-fat milk

¼ cup sugar

3 ounces 1/3-less-fat cream cheese, softened

¼ cup plain fat-free Greek yogurt

1 teaspoon vanilla extract

3 tablespoons light-colored corn syrup

1 teaspoon lemon juice

10 ounces strawberries, hulled

¼ cup graham cracker crumbs

Directions

Stage 1

Consolidate milk and sugar in a pan over medium hotness; cook 3 minutes. Place cream cheddar in a medium bowl; slowly add milk combination, racing until smooth. Mix in yogurt and vanilla. Cool totally.

Stage 2

Place corn syrup, squeeze, and berries in a blender; process until smooth. Partition half of cream cheddar blend among 6 (4-ounce) ice-pop shape. Top with strawberry blend, trailed by residual cream cheddar combination. Mix marginally with a stick. Freeze 4 hours or until strong.

Stage 3

Unmold ice pops; dunk tips in graham saltine morsels.

Nutrition Facts

Per Serving:

 

154 calories; fat 4.1g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 4g; carbohydrates 26g; fiber 1g; cholesterol 14mg; sodium 101mg; calcium 91mg.

Your Family Will LOVE These Cakes!