Strawberry Cheesecake Popsicles

Here is how I adapted this Cooking Light recipe.

Time: 10 minutes to prepare; 4 hours to freeze
Servings: 6

Ingredients

5 oz evaporated milk

1/4 c Sucanat (unrefined cane sugar) or coconut sugar

3 oz cream cheese

1/4 c plain yogurt

1 tsp vanilla extract

2 Tbsp honey

1 tsp lemon juice

10 oz strawberries, tops removed

Combine milk and sugar in a small saucepan over medium heat. When the milk is warm, stir until sugar dissolves. Do not let the milk boil. Remove from heat and allow to cool to room temperature.

In a medium bowl, blend the cream cheese, yogurt, and vanilla until smooth. Slowly pour the milk mixture into the cream cheese mixture, stirring to combine.

In a blender or food processor, puree the honey, lemon juice, and strawberries.

Pour half of the cream cheese mixture into 6 popsicle molds or into ice cube trays. Top with the strawberry mixture. Top with remaining cream cheese mixture. Drag a knife through each to swirl the cream cheese and strawberries a little. 

Freeze for at least 4 hours, until solid.