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. 

Squash Crisp

Kind of like sweet potato casserole without all the sugar, but still tasty.

Servings: 6
Time: 45 minutes to roast the squash, 40 minutes to assemble and bake the crisp

Ingredients

1 acorn squash

1/2 c milk (almond, dairy, whatever you like)

2 Tbsp butter, softened

1 egg

Dash salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

6-8 drops liquid stevia
1/4 c unrefined sugar or maple syrup

2 tsp vanilla extract

Topping

1 c rolled oats

1/4 c oat flour or whole wheat pastry flour

1/2 tsp ground cinnamon

Dash ground nutmeg

1/4 c butter, softened

1/2 c chopped walnuts or pecans

To make the squash easier to cut, microwave for 2-3 minutes. Cut in half and scoop out the seeds. Place in a 9x13 baking dish, cut sides down. Bake at 375 degrees F for 30-45 minutes, until easily pierced with a fork. Remove from the oven, turn cut sides up. Allow to cool enough to handle.

Meanwhile, combine the topping ingredients (all except the walnuts or pecans) in a small bowl. Use a fork or pastry cutter to mix until the butter is evenly distributed. Fold in the nuts.

When the squash can be handled, peel away the skin and discard. Mash the flesh in the baking dish. Add milk, butter, egg, spices, sweetener, and vanilla. Mix with a fork or pastry cutter until the mixture is relatively smooth. Sprinkle the oat topping over the squash mixture. Bake at 375 degrees F for 20-30 minutes, until nuts are toasted and the crisp topping is golden brown. 

Serve on its own as a side, or with yogurt or whipped cream for dessert.