Raspberry Cheesecake Popsicles
"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."
- Ready In:
- 2hrs 45mins
- Ingredients:
- 7
- Serves:
-
10
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
directions
- 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.
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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
