Strawberry Cheesecake Ice Pops

Strawberry Cheesecake Ice Pops Image by: Jeff Coulson Author: Amanda Barnier and the Canadian Living Test Kitchen

Slices of fresh berries, chunks of graham crackers and velvety cream cheese give these pops a nice, satisfying texture. Bonus: The cream cheese drastically slows down melting time, making these frozen treats ideal for a super-hot day.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2015

Ingredients

  • 2 cups hulled strawberries thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • half (250 g pkg) cream cheese softened
  • 1/2 cup whipping cream 35%
  • 4 graham crackers (4-3/4 inches x 2-1/4 inches/12cm x 6cm) broken in bite-size pieces

Method

In bowl, stir together strawberries, sugar and lemon juice; let stand for 15 minutes.

Meanwhile, in separate bowl, beat cream cheese with cream until stiff, about 2 minutes. Stir in graham crackers and strawberry mixture.

Spoon scant 1/2 cup into each of 8 ice pop moulds, leaving 1/4-inch (5 mm) headspace. Insert pop sticks into centres; freeze until firm, about 3 hours.

Nutritional facts per ice pop: about

  • Fibre 1 g
  • Sodium 104 mg
  • Sugars 11 g
  • Protein 2 g
  • Calories 170.0
  • Total fat 11 g
  • Potassium 91 mg
  • Cholesterol 36 mg
  • Saturated fat 6 g
  • Total carbohydrate 16 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Cheesecake Ice Pops

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