Strawberry Cheesecake Popsicles

Well it’s practically winter here in Alberta so why am I posting about popsicles?  Maybe it’s sunny and warm where you live.  I made these over a month ago and from what I remember they were pretty delicious.

Recipe is slightly adapted from the cook book Perfect Pops by Charity Ferreira

What you need:

• approximately 2 cups of strawberries, hulled and chopped (6-12 sliced strawberry wheels, optional)
• 1/2 cup sour cream
• 1/4 cup sugar
• 2 teaspoons of freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 2-3 graham crackers, crushed

1. Put the strawberries in a blender and puree until smooth.  Move the puree into a bowl and whisk in the sour cream, sugar, lemon juice and vanilla.
2. Spoon the mixture into the moulds and slide down the strawberry slices on both sides.  Leave some room to add crumbled graham crackers for the ‘crust’ feel.  Put in the freezer for at least 6 hours, after about 2 hours I add the popsicle sticks.
3. When ready to eat run under hot water for a few minutes, until the popsicle is free from the mould!

Popsicles made with Fresh Fruit and Lemon Greek Yogurt

Recipe is adapted from Martha Stewart

Ingredients:

2 cups approx. of Raspberries or Strawberries (hulled and chopped)

2 cups approx. of Blueberries

2 Tablespoons sugar

2 cups approx. of Lemon Greek Yogurt – found at most grocery stores

You can use more or less of the fruit and yogurt, it really doesn’t matter.  Each mould is different and some might require more.  My fun popsicle moulds are from Crate & Barrel.

1. In a food processor puree the raspberries or strawberries, add 1 tablespoon of sugar.  Set aside strawberry or raspberry puree in bowl.

2. Next puree the blueberries in food processor, adding remaining tablespoon of blueberries.  Set aside blueberry puree in bowl.

3.  Add puree in popsicle moulds, alternating between strawberries, blueberries and lemon yogurt.  You can either make nice layers, or add flavours randomly and swirl with a skewer for a swirl look and taste.  The lemon yogurt goes excellent with the berries, no extra sugar needed.

I used raspberries and strawberries and I also layered and swirled.  Delicious for the heat we have been having here.

I tried a different recipe where after you pureed the fruit, your strained the juices and threw out the seeds and chunks, then adding the juice to yogurt.  I did not enjoy these as much, I find them much better using all of the puree and yogurt as a separate layer.  Enjoy !