Who says cheesecake has to be bad for you! I have created a version that is lower on calories but not on taste allowing for less guilt and more pleasure!
Yield: 6 – 8 pops
Preparation time: 15 minutes
Cook Time: N/A
10-ounces fresh blueberries, approximately 2 cups
1/2 cup low-fat milk or almond milk
4-ounces reduced fat cream cheese, room temperature
1 cup ice
1/4 cup graham cracker crumbs, store bought – see kitchen note
2 teaspoons honey or agave, if desired – see kitchen note
1. In a blender, add blueberries, milk, cream cheese, ice, and graham crackers. Blend until smooth adding honey if additional sweetness is desired.
2. Transfer to popsicle molds and freeze until firm.
3. To loosen the popsicles from the mold, briefly run the sides under warm water and “jiggle” or “wiggle” the popsicle back and forth until it slides out. Be careful to not pull too firmly or the popsicle may break at the handle.
Kitchen Note: Crushed graham cracker crumbs can be found at the grocery store but can also be done at home! Simple place a few crackers in a heavy-duty ziplock bag and using a rolling pin, gently press down and roll back and forth.
I personally don’t think honey is needed, especially when blueberries are in season, but add as much or as little as desired.
This recipe also makes for an excellent smoothie! Just add more ice!