Raspberry Cheesecake Pops, eh?
I’m not a huge fan of going crazy for Canada Day celebrations. I do love Canada though and I’m all for a very easy treat that I can make for my kids that doesn’t have any ingredients that I can’t pronounce.
What you need*:
8 oz of fresh raspberries
1 tablespoon and ½ cup of water
4 oz of cream cheese
3 tablespoons of milk
1 teaspoon of vanilla extract
1/3 cup of icing sugar
½ cup of simple syrup (½ cup of water & ½ cup of sugar, makes 2/3 cup) (I’m thinking you could just leave this out all together and just add more water.)
Cook raspberries and 1 tablespoon of water for approximately 10 minutes in a small saucepan over medium heat. You want squished up raspberries.
I then used a hand blender and blended until smooth. Refrigerate your puree for about 30 minutes.
Make your simple syrup by mixing water and sugar in a small saucepan and boiling for one minute or until the sugar has completely dissolved. Let it cool.
Back to your hand blender (or food processor), blend your cream cheese, milk, vanilla and sugar until smooth.
Mix your cool raspberry puree with the simple syrup and water, use your hand blender to mix it all up and pour through a sieve so you don’t get seeds in your popsicles.
I put the first layer of raspberry puree into my molds and then put them in the freezer for about an hour.
Layer the cream cheese mixture and the last layer of raspberry in your molds, put the sticks in them and freeze for about three hours.
I layered the cheese mixture in between the raspberry puree to mimic the Canadian flag. Smart eh? That’s about as patriotic as I’m going to get today.
|A sweaty Alexandra and a messy but delicious popsicle.|
Have a great long weekend and Happy Canada Day!
*These made about six popsicles with my molds. Double the recipe for more.