Happy Friday! I can’t believe how quickly this week went by. We just arrived in Cleveland and suddenly a week has already passed. A fifteen-day visit sounds long, but once you start scheduling time with family and friends, the days fly and you find yourself running from one gathering to the next.
On Tuesday we went to a Cleveland Indians game. My husband was especially excited—he’s from Anaheim and the Angels were the opponent—so he proudly bought an Indians hat. I teased him about becoming a Cleveland fan; rooting for Cleveland teams can be an emotional roller coaster. You love them fiercely, and more often than not they test your patience.
The game included a rain delay: it started pouring, paused, cleared up, resumed, and then poured again in the ninth inning with just two outs remaining. We stayed through the weather because fireworks were scheduled after the game. A small tip from my experience: don’t bring a Coach bag to a rainy ballgame—you’ll want to keep your favorites dry.
In the end the Indians came through, and we were rewarded with fireworks.
Now, about these strawberry cheesecake popsicles — they’re delicious. My picky husband argued that they weren’t really popsicles because of their creamy texture. I say let him be picky. The texture is what makes these feel almost like ice cream, but they’re easier to make and a touch lighter.
These popsicles are very simple to prepare. You can use regular whipped topping and full-fat cream cheese, or choose reduced-fat versions if you prefer. Fresh strawberry puree gives them a bright, natural flavor. They require minimal hands-on time and a few hours of freezing.
Strawberry Cheesecake Popsicles
15 minutes
4 hours
4 hours 15 minutes
These easy and creamy strawberry cheesecake popsicles are made with fresh strawberry puree!
Ingredients
- 16 oz. (1 lb.) strawberries, rinsed and stems removed
- 1 8 oz. container whipped topping, thawed
- 1 block (8 oz.) cream cheese, softened
- 4 tablespoons agave nectar or honey
Instructions
- Place the strawberries in a blender and puree until smooth. Taste and add agave nectar or honey if you prefer a sweeter flavor. For seed-free popsicles, strain the puree through a fine-mesh sieve; otherwise, use the puree as is.
- In a large bowl, beat the softened cream cheese until smooth, then fold in the whipped topping. Gently stir in the strawberry puree until evenly combined. Pour the mixture into popsicle molds, insert sticks, and freeze until solid, about 4 hours or overnight.
Notes
If you don’t have popsicle molds, use small disposable cups. Pour the mixture into the cups, insert popsicle sticks, and freeze until firm.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 208Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 26mgCarbohydrates: 26gFiber: 2gSugar: 23gProtein: 1g
