Raspberry Cheesecake IceĀ Pops

June 13, 2013
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  • Serves 6
Author Notes

Read the whole entry and see the pictures at —Sensationally Seasonal

What You'll Need
  • 1 packet sugar free cheesecake pudding mix
  • 1 1/4 cups fat free plain yogurt
  • 1 1/2 cups milk
  • 2 tablespoons honey
  • 2 tablespoons vanilla
  • 1 tablespoon Stevia
  • 1 1/2 cups raspberries
  1. Cook raspberries over medium heat, until they start to give off liquid. Stir in Stevia and 1 tbs honey. Remove from heat and smash your raspberries until they are in a paste.
  2. In a medium sized bowl, whisk together your pudding packet, milk, yogurt, vanilla and 1 tbs of honey. Whisk just until the the pudding starts to set.
  3. Using either an ice pop mold or a wax coated Dixie cup as your form, layer in approximately 1 1/2 tablespoons of your pudding yogurt mixture, followed by approximately 3/4 tablespoon of your raspberry mix. Repeat until the mold or cup is full. Insert ice pop sticks or the mold stick. Freeze until set, about 2 hours.
  4. If using the mold, to release from the mold, run under warm water for a few seconds. The pop will come right out.

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