Raspberry Cheesecake Popsicles Food

RASPBERRY CHEESECAKE POPSICLES

Raspberry Cheesecake Popsicles image

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.

Provided by Paris D

Categories Frozen Desserts

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 71.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 39.6, Carbohydrate 15.4, Fiber 1.2, Sugar 11, Protein 1.8

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