Strawberry Cheesecake Pops
Calories 67 (11% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 114 mg.
Carb. 13.8 gram
Fiber 1 gram
Sugar 6.5 gram
Sugar Alcohol 0 gram
Protein 3.7 gram
1 (5 oz.) can evaporated low-fat milk
1/4 cup Splenda
3 oz. fat free cream cheese
1/4 cup plain fat-free Greek yogurt
1 tsp. vanilla extract
3 Tbsp. lite corn syrup
1 tsp. lemon juice
10 oz. strawberries, hulled
2 Tbsp. Splenda2 low fat graham crackers [8 crackers or 2 full crackers]
(We used Nabisco Honey Maid Low Fat Honey Grahams.)
The summer's been so hot, we decided to try some recipes to cool down. So we took a Cooking Light recipe and cut out half the sugar and calories, while keeping a great tasting treat.
1. Warm a non-stick sauce pan over medium heat. Stir together the evaporated milk and Splenda and cook for 3 minutes.
2. Place the cream cheese in a mixing bowl. Slowly pour in warm milk mixture, whisking until smooth. Then stir in the yogurt and vanilla. Once it's mixed, set it aside for 10 minutes to cool.
3. Put the corn syrup, lemon juice, strawberries and 2 tablespoons Splenda in a blender and process until smooth.
4. Divide half the cream cheese mixture between 8 ice pop molds, (about 1 tablespoon per mold.) Top with the strawberry mixture, (about 2 tablespoons and 2 teaspoons per mold.) Then pour the remaining cream cheese mixture over that, (about 1 more tablespoon per mold.) Use a knife and stir each one very slightly, just a couple times. Put the ice pops in a freezer for at least 4 hours, or until solid.
5. When you serve, take the ice pops out of the mold and dip the tips in the graham cracker crumbs. To get the ice pops out of the mold, you might have to dip it in warm water to loosen.
Yield: 8 Servings