I am on a real raspberry kick these days. Pretty much if it has raspberries in it, I want it. Now.
I’ve all ready told you about my love affair in days gone by with raspberry cheesecake ice cream. It is sheer perfection and goodness, and it is still deeply missed. Mourned, even. Kind of the way I am mourning burgers.
Fortunately, with the raspberry cheesecake thing, I have come up with so many alternatives to raspberry cheesecake ice cream- no bake ricotta raspberry parfaits, white chocolate raspberry frozen yogurt, raspberry swirl lemon sorbet…
All perfectly yummy and delicious, each in their own way. All perfect for summer.
And I know, I have all ready done popsicles, but you know what? I am truly a five year old trapped in a grownup’s body. I love me my popsicles. They are pretty much the perfect summertime food.
And, I found this cute popsicle mold set at the Christmas Tree Shop (which shockingly enough does not hold the appeal that you would think it would for me. I guess if it were literally a store full of Christmas trees and such then it would live up to its name and truly rock my socks…). Anyway, I did find these cute molds though and I was really excited to use them. I’m not sure why. The Dixie cups did the popsicle trick just fine but for some reason, I am positively tickled over these molds.
Anyway, now that we’ve established that I am easily amused by popsicle molds, back on track here. These pops are another take on my raspberry cheesecake ice cream love, but better because they are nonfat and I can actually eat them without my stomach hurting. That’s a definite advantage over ice cream at the moment.
Plus, whipping them up takes about 5 minutes. I won’t say they are particularly healthy because they do have some processed ingredients but they are low cal and no sugar added, which is huge for summertime food for me. You’d never know it though because they taste like they’d be so bad for you… which means they are oh so good and full of creamy, cheesecakey, raspberry joy.
Raspberry cheesecakey joy. Just think about that.
Ingredients (Makes 6 Popsicle mold Pops or probably 8-12 Dixie cup pops)
- 1 package of Nonfat, No Sugar Added Jello Cheesecake Pudding mix
- 1 1/4 fat free plain yogurt
- 1 1/2 cup milk (I used skim)
- 2 tbs vanilla
- 2 tbs honey, divided
- 1 tbs Stevia
- 1-1 1/2 cups of raspberries
How to Make:
- Cook raspberries over medium heat, until they start to give off liquid. Stir in Stevia and 1 tbs honey. Remove from heat and smash your raspberries until they are in a paste.
- In a medium sized bowl, whisk together your pudding packet, milk, yogurt, vanilla and 1 tbs of honey. Whisk just until the the pudding starts to set.
- Using either a popsicle mold or a wax coated Dixie cup as your form, layer in approximately 1 1/2 tablespoons of your pudding yogurt mixture, followed by approximately 3/4 tablespoon of your raspberry mix. Repeat until the mold or cup is full. Insert popsicle sticks or the mold stick. Freeze until set, about 2 hours.
- If using the mold, to release from the mold, run under warm water for a few seconds. The pop will come right out.
Subscribe to my blog!