Raspberry Cheesecake Pops
Ready In: 15 mins
Serves: 8
Ingredients
- 8 ounces reduced-fat cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup cold skim milk
- 1 tablespoon vanilla extract
- 12 ounces frozen raspberries
Directions
- To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
- In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
- Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
- Place muffin tin in freezer for at least 4 hours, or until frozen solid.
- Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.
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