RASPBERRY CHEESECAKE YOGURT POPSICLES

 let’s talk about these awesome Raspberry Cheesecake Yogurt Popsicles that you need to make ASAP! Making creamy fruity popsicles is one of my favorite things to do in the summer along with eating a big bowl of ice cream of course. The popsicles however are a healthier option so I like to keep a stash of them in the freezer to satisfy my evening sweet tooth. Making these popsicles is a
piece of cake. Simply add the soft cream cheese, Greek yogurt, raspberries, vanilla, milk, and powdered sugar to a blender and blend them until they are smooth. Pour the mixture into a popsicle mold and then add the “crust” on top. The crust is optional but it’s a nice added bonus to go along with the frozen raspberry cheesecake. I made the crust out of almond meal, coconut sugar, and coconut oil. Not only does the crust taste delicious, but it’s also gluten free. Be sure to keep a stash of these Raspberry Cheesecake Yogurt Popsicles in your freezer for a sweet afternoon snack or after dinner treat!

Ingredients

• 6 ounces low fat cream cheese, softened
• 1/3 cup plain non-fat Greek yogurt
• 1/3 cup milk (I used unsweetened vanilla soymilk, but any milk will work)
• 1/3-1/2 cup powdered sugar, use 1/2 cup if you want the popsicles extra sweet
• 1 teaspoon vanilla extract
• 1/2 pint fresh raspberries
• 1/3 cup almond meal
• 1 tablespoon coconut sugar or brown sugar
• 1 tablespoon melted coconut oil or butter

Instructions

1. In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
2. In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
3. Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top.
4. Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
5. Place the top on the popsicle mold and insert the popsicle sticks.
6. Freeze for 4 hours or overnight, until they are hard.
7. If the popsicles won't release from the mold run them under hot water for about 10 seconds

Recipe adapted from:   reciperunner