Raspberry Cheesecake Yogurt Popsicles
These raspberry cheesecake popsicles are the perfect healthy treat to cool off with on a hot day!
Servings: 8 servings
Ingredients
- 6 ounces low fat cream cheese, softened
- 1/3 cup plain Greek yogurt
- 1/3 cup unsweetened almond milk, or milk of choice
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1/3 cup almond meal
- 1 tablespoon coconut sugar, or brown sugar
- 1 tablespoon melted coconut oil, or butter
Instructions
- In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
- In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
- Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top. Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
- Place the top on the popsicle mold and insert the popsicle sticks. Freeze for 4 hours or overnight, until they are hard. If the popsicles won't release from the mold run them under hot water for about 10 seconds.
Nutrition
Calories: 135kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 87mg | Fiber: 2g | Sugar: 9g