From the land of cream cheese comes this frosty twist on cheesecake.
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
How to Make It
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.
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.
Unmold ice pops; dip tips in graham cracker crumbs.