What better way to beat this summer heat than with some creamy, raspberry cheesecake popsicles?
Our youngest has a serious sweet tooth -- just like her dad. I guess the apple really doesn't fall far from the tree, huh? In any case, I wanted to make her a frozen treat that was relatively healthy and easy to get. We usually visit this spot in town called The Hyppo when we want a nice popsicle (You have to try it the next time you're in the Tampa Bay Area!!!). The only drawback is the closest location to us is in Hyde Park, which is not very close to us. This is where my bright idea to make raspberry cheesecake popsicles came about. The recipe is pretty easy and the process is quick!
8 oz. of reduced fat cream cheese (remember, we are trying to maintain some degree of healthiness)
1/4 cup of reduce fat sour cream
1/4 cup of sugar
1/2 cup of nonfat milk
1 teaspoon vanilla extract
1 cup of raspberries
In a small food processor, combine cream cheese, milk and half (1/8 cup) of the sugar. Blend until smooth. Set aside.
In a small food processor or blender, combine raspberries and the remaining half (1/8 cup) of the sugar. Set aside.
Take the combined cream cheese/milk/sugar combination and fold in the sour cream. Gently stir in the vanilla once the other four ingredients are folded in together.
Combine the raspberry puree with the cream cheese mixture.
Fill the popsicle molds, leaving about 1/3 in. from the top (We purchased our molds from Target and there were markings at the top)
Place the top on the popsicle molds (and add sticks if your molds don't already have them).
Put the popsicle molds into the freezer for 6 hours.
Remove the popsicle from the molds -- You can run warm water on the outside of the mold for about 30 seconds to loosen.
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