Strawberry Cheesecake Swirl popsicles combine sweet juice strawberries with creamy smooth cheesecake in a delicious frosty pop, for less than 100 calories each. These simple popsicle treats take about 10 minutes to prepare and 2 hours to freeze.
1 c. freshly sliced strawberries
1 tablespoon water
4 oz low fat cream cheese or neufchatel cheese
3 tablespoons Vanilla Almond Milk (Or Reg Milk)
1 teaspoon vanilla extract
1/3 cup powdered sugar
I don’t like the mess of mixing bowls & spoons and all that jazz, so I use mason jars and a plain old blender for this recipe. Dump the strawberries into a pint jar and add the water.
Carefully seat the gasket and blender blade on the jar, screw on the bottom and puree until smooth. Remove the blender blade and gasket, rinse.
In another pint jar combine cream cheese, almond milk, extract and powdered sugar. Carefully seat the rubber gasket on the jar, add the blade, make sure it’s lined up well, screw on the blender bottom and whip until smooth and creamy.
Layer the popsicles by adding the pureed strawberries to the popsicle mold, then a layer of cream cheese filling, another layer of strawberries, etc until the molds are full. Insert a popsicle stick and swirl gently to combine slightly. This helps keep your layers from “breaking off” when you eat them!
Insert popsicle sticks and place in the freezer for at least 2 hours. To remove from molds run until warm water for a couple of seconds and they’ll pop right out.