Description
This easy recipe for Strawberry Cheesecake Popsicles are perfectly refreshing on a hot summer day!
Ingredients
- 3 cups strawberries, stems removed and rinsed
- 1 1/2 cups plain Greek yogurt
- 1/3 cup full-fat coconut milk
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1/4 cup graham cracker crumbs (I use gluten-free ones)
Instructions
- Add the strawberries to a blender and blend until smooth.
- Mix together the yogurt, coconut milk, maple syrup and vanilla.
- Use a spoon and add layers of the strawberry puree and yogurt to the popsicle mold. Use a large toothpick or knife to create some swirls for a marble effect.
- Optionally add graham cracker crumbs to the bottom of each popsicle.
- Add the popsicle sticks to the mold and place in the freezer for a minimum of 4 hours or overnight.
- Once frozen, run the mold under hot water for 10-30 seconds then gently tug on the popsicle sticks to remove them.
- Optionally sprinkle the popsicles with additional graham cracker crumbs before serving.
Notes
- Use ripe strawberries for the best flavour.
- Blend until smooth for a creamy texture.
- Run molds under warm water to release.
- Freeze at least 4 hours or overnight.
