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Raspberry Cheesecake Popsicles

I have had homemade popsicles and cheesecake on the brain for the last few weeks thanks to reading about Wit and Vinegar’s Popsicle week, and indulging in some birthday cheesecake with a friend. Originally the plan wasn’t to marry the two, but as I started brainstorming all the summery pops I was going to make when my new popsicle molds arrived, I couldn’t help myself. A simple combination of milk, Greek yogurt, cream cheese, and sweetened condensed milk make the base and from there you can add in anything you like. I opted for fresh summer raspberries but these would be delicious with strawberries, blueberries, chocolate, or any other favorite cheesecake topping.

Raspberry Cheesecake Popsicles
Servings: 6
Serving Size: 1 pop
Nutritional Info: 142 calories, 6g of fat, 22g of carbohydrates, 3.4g of fiber, 6.3g of protein
Weight Watchers® PointsPlus®: 4 *


Ingredients

Instructions

  1. In a food processor pulse the yogurt, milk, cream cheese, and condensed milk together.
  2. Fold in the raspberries. Taste to make sure it is sweet enough for you and add more condensed milk/sugar if needed. You can also use Stevia to reduce the calories.
  3. Pour into popsicle molds and let freeze for 4 hours or until frozen.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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2 Response to Raspberry Cheesecake Popsicles

  1. Amy Everett on August 12, 2013

    Yum!

    Reply
  2. Leni on February 10, 2014

    These are amazing! Great little treat and so healthy! I couldn’t find similar size Popsicle molds, so I used mini pop ones, so it doubled the end result ending also in 2 points plus per pop!

    Thanks as always!

    Reply

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