Strawberry Cheesecake Ice Pops
Minutes Prep Time: 15
Minutes Total Time: 255
Servings: 6
Difficulty: Intermediate
Minutes Prep Time: 15
Minutes Total Time: 255
Servings: 6
Difficulty: Intermediate
1/4 cup graham cracker crumbs
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
8 ounces fresh chopped strawberries
2-1/2 cups Reddi-wip® Original Dairy Whipped Topping
1 pkg (8 oz each) cream cheese
1/3 cup confectioners' sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 20 g | 7% |
Cholesterol | 53 mg | 18% |
Total Fat | 19 g | 28% |
Iron | 2% | |
Calories | 263 kcal | 13% |
Sodium | 141 mg | 6% |
Protein | 3 g | 6% |
Saturated Fat | 11 g | 53% |
Sugars | 15 g | 2% |
Vitamin C | 22 mg | 37% |
Stir together graham cracker crumbs, butter and granulated sugar in small bowl; set aside.
Place strawberries, Reddi-wip, cream cheese and powdered sugar in blender container. Blend until smooth, about 1 minute. Pour mixture evenly into six (4 oz each) ice pop molds stopping 1/4-inch from the top. Top each evenly with graham cracker crumb mixture. Cover; insert sticks. Freeze at least 4 hours or overnight. Unmold and serve immediately.
For a lower fat version, ice pops can be made with 1/3 less fat cream cheese (Neufchatel)
Strawberry Cheesecake Ice Pops