Raspberry Cheesecake Yogurt Popsicles

• Vegetarian
• Gluten free

• Produce

  • 1/2 pint Raspberries, fresh

• Baking & Spices

  • 1/3 cup Almond meal
  • 1 tbsp Coconut sugar or brown sugar
  • 1/3 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 tbsp Coconut oil or butter
  • 6 oz Cream cheese, low fat
  • 1/3 cup Greek yogurt, plain non fat
  • 1/3 cup Milk

Found on reciperunner.com

Description

Ingredients

• 6 ounces low fat cream cheese, softened
• 1/3 cup plain non-fat Greek yogurt
• 1/3 cup milk (I used unsweetened vanilla soymilk, but any milk will work)
• 1/3-1/2 cup powdered sugar, use 1/2 cup if you want the popsicles extra sweet
• 1 teaspoon vanilla extract
• 1/2 pint fresh raspberries
• 1/3 cup almond meal
• 1 tablespoon coconut sugar or brown sugar
• 1 tablespoon melted coconut oil or butter

Directions

• In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
• In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
• Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top.
• Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
• Place the top on the popsicle mold and insert the popsicle sticks.
• Freeze for 4 hours or overnight, until they are hard.
• If the popsicles wont release from the mold run them under hot water for about 10 seconds.