Strawberry Cheesecake Pops

By MJH

Ingredients

• 1 (5-ounce) can evaporated low-fat milk
• 1/4 cup sugar
• 3 ounces 1/3-less-fat cream cheese, softened
• 1/4 cup plain fat-free Greek yogurt
• 1 teaspoon vanilla extract
• 3 tablespoons light-colored corn syrup
• 1 teaspoon lemon juice
• 10 ounce strawberries, hulled
• 1/4 cup graham cracker crumbs

Details

Adapted from myrecipes.com

Preparation

Step 1

Combine milk and sugar in a saucepan over medium heat; cook 3 minutes.
Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth.
Stir in yogurt and vanilla.
Cool completely.

Place corn syrup, juice, and berries in a blender; process until smooth.
Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds.
Top with strawberry mixture, followed by remaining cream cheese mixture.
Stir slightly with a skewer.
Freeze 4 hours or until solid.

Unmold ice pops; dip tips in graham cracker crumbs.