Strawberry Cheesecake Popsicles

It only takes a couple days for us to eat a batch of popsicles, so today I made these Strawberry Cheesecake Posicles from Cooking Light, which are not poisonous by my husband's standard. (He did tell me that if I sneaked mayonnaise into these, he would be filing for divorce. Can you tell how much he likes mayo?)

These are fantastic. I skipped the graham cracker crumbs from the original recipe because they require effort right before serving, which just didn't happen tonight. Everyone in our family liked these. The cheesecake portion of the popsicle tastes like ice cream and whipped cream, according to AJ. It's so delicious, I'm tempted just to make cheesecake popsicles. Ooo, then I could dip them in chocolate. 

So far Dave's ranking, and I'd agree, for the popsicles is:

1. Strawberry Cheesecake Popsicles

2. Key Lime Popsicles

Both are definitely worth repeating. And if you don't have popsicle molds, don't worry. Our molds are smaller, so I put the leftover in a plastic cup and shove in a plastic spoon for the stick. Easy as can be.

Strawberry Cheesecake Popsicles

5 oz. evaporated low-fat milk

1/4 cup sugar

3 oz. cream cheese, softened

1/4 cup plain Greek yogurt

1 tsp. vanilla

3 Tbsp. corn syrup

1 tsp. lemon juice

10 oz. strawberries

Combine milk and sugar in a saucepan over medium heat. Cook 3 minutes, until sugar is dissolved. Remove from heat, and add cream cheese. Whisk until smooth. Stir in yogurt and vanilla. Set aside to cool.

Place remaining ingredients in a blender, and puree until smooth. Divide half the cream cheese mixture into 6 (4 oz.) popsicle molds. Top evenly with strawberry mixture, and then fill with remaining cream cheese mixture. Stir slightly to swirl. Freeze 4 hours or until solid. Makes 6-8 popsicles.