Story by: Maggie Roetker on July 1, 2016
Summertime is ice cream time. While it’s full of frozen yumminess, it’s also full of fat and calories that aren’t exactly heart-healthy.
How can you enjoy a frozen treat with some nutritional value? Try these low-calorie, low-saturated fat cheesecake pops that also add some protein and bonus antioxidants. Its layers of red, white and blue make a festive Fourth of July menu item. For fun, try other fruits as they come into season: mango, apricot, peaches and raspberries.
Patriotic fruity cheesecake pops
1 (5-ounce) can low-fat evaporated milk
1/8 cup sugar
3 ounces fat-free cream cheese, softened
1/4 cup fat-free vanilla Greek yogurt
1 teaspoon vanilla extract
1 1/2 tablespoons agave syrup
1 teaspoon lemon juice
5 ounces strawberries, washed
5 ounces blueberries, washed
1. Mix milk and sugar in a pan over medium heat and cook for 3 minutes, until sugar is dissolved. Remove from heat and cool.
2. In bowl, stir cream cheese until smooth. Add cool milk and whisk. Add yogurt and vanilla, and stir until combined and smooth.
3. In a food processor, combine agave, lemon juice and strawberries, pulse until smooth.
4. Fill 6 ice-pop molds one-fourth of the way with the cream cheese mixture. Spoon in a layer of strawberry mixture. Add a layer of cream cheese. Add some blueberries. Top with cream cheese until mold is full. Freeze 4 to 8 hours until solid.
5. To unmold, hold mold under hot running water for about 30 seconds.
Makes 6 servings
Nutrition information per serving:
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