Monday, July 8, 2013
Strawberry Cheesecake Pops
I love four day weekends, especially when we're allowed extra time at home to relax. We spent most of our weekend outside by the girls' pool, soaking up the sun and I with a book in hand. Perfect in my opinion!
Unfortunately, I now have one sick little girl. Our youngest started not feeling well and running a fever late Saturday afternoon. She still isn't back to her normal self, I hope this passes quickly. I always dislike getting sick especially in the summer.
They did however, get a chance to enjoy one of these amazing ice cream treats over the weekend. I loved watching them try to eat as quickly as possible before the sun and heat melted them away.
I'm still working my way through the Our Best Bites cookbook that I received for Christmas. I seen a version of these homemade pops and was inspired to give them a try last week.
I had just a little bit of strawberries left in my fridge from picking and they needed used up quickly. Speaking of the strawberries, picking season is officially done for the year. I was able to make two trips out to the farm and picked probably a total of 35 lbs! I made strawberry jam, these pops, a few other treats, smoothies and I also put away 11 quart size bags of berries in the freezer to use throughout the next year. Oh and we sure ate our fair share of fresh berries! I think we made the most of the season.
Okay back to these pops. I love making our homemade popsicle treats for the kids, I can control what ingredients go in and they love helping. Plus they are so easy! My mother-in-law got us this mold last year but I also just use small paper or plastic cups and popsicle sticks. These really did taste just like you were enjoying a piece of strawberry cheesecake. Perfect for a hot summer day!
Strawberry Cheesecake Pops
2 cups fresh strawberries, washed and hulled
1/2 cup plus 3 tbsp powdered sugar, divided
3 oz. cream cheese
1/2 cup heavy cream
1/2 cup milk
1 tsp vanilla
In a food processor, puree berries and 3 tbsp. powdered sugar. You will have one cup of puree, feel free to make as chunky or smooth as you like. Transfer puree to a bowl and rinse out processor. Add in cream cheese, 1/2 cup powdered sugar, heavy cream, milk and vanilla. Puree again until smooth.
Fill popsicle molds or cups alternating with berry mixture and cream cheese mixture. You can leave layered or gently stir with a popsicle stick or knife for a layered effect. Freeze until slightly firm and then add a popsicle stick if using cups. Freeze until completely solid.
When done, to remove from molds, carefully run each mold under warm water to loosen popsicles. Makes 6 popsicle treats.
Adapted from: Savoring the Seasons: Our Best Bites