Strawberry Cheesecake Popsicles Recipes
STRAWBERRY CHEESECAKE POPSICLES
Steps:
- In a high-power blender or food processor, mix together cream cheese, 12 ounces strawberries, and yogurt.
- Finely dice remaining strawberries fold them into the yogurt mixture.
- Pour yogurt mixture into popsicle mold until it reaches about 1/2" from the top.
- In a small bowl, mix together graham cracker crumbs and butter. Evenly spoon graham cracker crumb mixture on top of each popsicle mold.
- Place the lid on your popsicle mold and place a popsicle stick into each popsicle.
- Freeze for at least 3 hours or until you're ready to eat.
Nutrition Facts : Servingsize 1 serving, Calories 794 kcal, Fat 78 g, SaturatedFat 46 g, Cholesterol 229 mg, Sodium 712 mg, Carbohydrate 13 g, Sugar 9 g, Protein 14 mg
STRAWBERRY CHEESECAKE POPSICLES - LOW CARB RECIPE - (4.7/5)
Provided by myoung
Number Of Ingredients 7
Steps:
- 1. Place cream cheese in a food processor and process until smooth. 2. Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined. 3. Add 1 1/2 cups of the strawberries and process until almost fully smooth. Stir in remaining chopped strawberries. 4. Pour mixture into popsicle molds and push popsicle sticks about 2/3 of the way into each (I recommend getting wooden sticks, as they tend to grip the mixture better and don't come out when you are trying to unmold the popsicles). 5. Freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist stick gently to release. Notes Serves 12. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g. 122 Calories; 12g Fat (83.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 63mg Sodium. Read more at http://alldayidreamaboutfood.com/2013/06/strawberry-cheesecake-popsicles-low-carb-and-gluten-free.html#0RQBjhAbhSlYLOFF.99
RASPBERRY CHEESECAKE POPSICLES
From http://myblueberrykitchen.com/2013/05/07/raspberry-and-mascarpone-cheesecake-popsicles/ The original recipe called for 9 oz of mascarpone cheese, but I can only find it in 8 oz containers and the recipe tastes great with 8 oz of mascarpone.
Provided by Paris D
Categories Frozen Desserts
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
- Gently fold in the crushed graham crackers. Set aside.
- In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.
- Very gently fold the raspberries into the cheesecake mixture.
- Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
- Freeze for at least two more hours, or overnight.
Nutrition Facts : Calories 71.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 39.6, Carbohydrate 15.4, Fiber 1.2, Sugar 11, Protein 1.8
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