This recipe is a delightful twist on two of my favorite things, cheesecake and popsicles! The recipe uses non-fat Greek yogurt cream cheese in place of regular high fat cream cheese. Yogurt cream cheese has 4X the protein and ½ the fat of regular cream cheese and all the flavor and silkiness. The light coconut milk adds sweetness and the tropical flavor of coconut. When they’re frozen, roll them in the coconut graham cracker crumbs and they’re a tropical paradise dessert
INGREDIENTS:
8 oz non-fat Greek yogurt cream cheese (4X the protein and ½ the fat of regular cream cheese)
2 T granulated sugar
2 T fresh lime juice + zest of 1 lime
14 oz light coconut milk
1 C non-fat vanilla Greek yogurt
Pinch salt
6 ea graham crackers, processed in food processor until finely ground
½ C coconut, processed in food processor until finely ground
Special equipment: 24 mini paper drinking cups and 12 paper drinking straws or thick wooden skewers
METHOD:
Prepare crumb coating for popsicles: Combine graham crackers and toasted coconut in the work bowl of a food processor. Pulse until finely ground and evenly combined. Set aside
Prepare cheesecake popsicle filing: Cream yogurt cream cheese and 2 T granulated sugar in a mixing bowl. Beat until smooth and creamy. Add lime zest, lime juice and coconut milk. Beat until well combined. Gently fold in vanilla yogurt and a pinch of salt.
Fill molds: Carefully pour cheesecake mixture into paper cups, filling to the top. Cut drinking straws in half and carefully place a straw in the center of each pop. Place on a sheet pan and freeze 4 hours or overnight until completely firm. When frozen, remove from freezer. Remove paper cup and quickly roll popsicle in graham cracker-coconut mixture.
Serves 24
