Saturday, May 4, 2013

Summer Treats: Cheesecake Popsicles

Here's another fruity treat that you can use to cool off when the mercury rises. You can use any kind of fruit "topping" for the cheesecake popsicles that would make a good flavor combination.

Capture the essence of this in popsicle!

Cheesecake Popsicles
1/2 cup (140g) cream cheese  or thick drained yogurt
1/2 cup powdered sugar (icing sugar)
1/2 cup milk
Splash vanilla extract
Squeeze lemon juice
1/2 cup frozen fruit (e.g. strawberries, blueberries, raspberries)
Graham crackers or digestive biscuits

In a blender, combine all of the ingredients but the cookies in a blender. Blend on high until you get a smooth consistency. After blending, add roughly crumbled crackers/biscuits to the batter, gently folding in so they won't turn into powder. Pour into popsicle molds, ice cube trays, or cups and freeze for several hours.

Notes: If you're using yogurt, use plain yogurt drained over a cheese cloth for 3-6 hours. If you use sweetened yogurt, adjust the sugar accordingly. If you're feeling particularly decadent or up for some fancy presentation, you could use canned pie filling in place of frozen fruit and layer it with the cheesecake mix in the popsicle molds. Not really an option for those of us over here, but any readers in developed countries could try it.

This recipe filled my 6-piece popsicle mold and 2 small disposable cups.

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