Raspberry Cheesecake Pops Recipes

RASPBERRY CHEESECAKE POPS

Raspberry Cheesecake Pops image

Make and share this Raspberry Cheesecake Pops recipe from Food.com.

Provided by internetnut

Categories Frozen Desserts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

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

Steps:

To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
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.
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.
Place muffin tin in freezer for at least 4 hours, or until frozen solid.
Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.

Nutrition Facts : Calories 185, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.5, Sodium 102.8, Carbohydrate 30, Fiber 1.9, Sugar 24.2, Protein 4.5

RASPBERRY CHEESECAKE POPSICLES

Raspberry Cheesecake Popsicles image

From http://myblueberrykitchen.com/2013/05/07/raspberry-and-mascarpone-cheesecake-popsicles/ The original recipe called for 9 oz of mascarpone cheese, but I can only find it in 8 oz containers and the recipe tastes great with 8 oz of mascarpone.

Provided by Paris D

Categories Frozen Desserts

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces mascarpone cheese
1/4 cup fat free Greek yogurt
1 cup skim milk
3 tablespoons sugar
1/2 cup graham cracker, crushed
1 cup frozen raspberries
1 teaspoon lemon juice

Steps:

Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
Gently fold in the crushed graham crackers. Set aside.
In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.
Very gently fold the raspberries into the cheesecake mixture.
Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
Freeze for at least two more hours, or overnight.

Nutrition Facts : Calories 71.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 39.6, Carbohydrate 15.4, Fiber 1.2, Sugar 11, Protein 1.8

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