Photo: Jason Varney; Styling: Claire Spollen
From the land of cream cheese comes this frosty twist on cheesecake.
Serves 6 (serving size: 1 ice pop)
1. Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.
2. Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.
3. Unmold ice pops; dip tips in graham cracker crumbs.