Raspberry Cheesecake Pops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Scholastic Parent & Child magazine. Ingredients:
8 ounces reduced-fat cream cheese, softened |
1 cup confectioners' sugar |
1 cup cold skim milk |
1 tablespoon vanilla extract |
12 ounces frozen raspberries |
Directions:
1. To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
2. In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
3. Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
4. Place muffin tin in freezer for at least 4 hours, or until frozen solid.
5. Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.
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