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Strawberry Cheesecake Pops

Photo: Jason Varney; Styling: Claire Spollen

Hands-on time 10 mins
Total time 4 hrs
Yield

Serves 6 (serving size: 1 ice pop)

From the land of cream cheese comes this frosty twist on cheesecake.

Ingredients

  • 1 (5-ounce) can evaporated low-fat milk
  • 1/4 cup sugar
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup plain fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons light-colored corn syrup
  • 1 teaspoon lemon juice
  • 10 ounce strawberries, hulled
  • 1/4 cup graham cracker crumbs

Nutrition Information

  • calories 154
  • fat 4.1 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 26 g
  • fiber 1 g
  • cholesterol 14 mg
  • iron 0.0 mg
  • sodium 101 mg
  • calcium 91 mg

How to Make It

  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.