What’s rich, creamy, decadent, and delicious and we don’t mind allowing this it to go to our hips? Strawberry Cheesecake. This frozen treat reminds me of the show call “Golden Girls” which aired from 1985-1992. About four older women living together, one of the characters was played by Betty White. Whenever they problems they always have a slice cheesecake with a cup of coffee: why they got stood up, why did Dorothy married Stan,or had a bad day at work. If many of you have seen this show then you know exactly what I’m talking about, this still my one of my most favorite shows. If you ever get a chance you should watch it, it’s very funny especially Sophia.
This frozen treat is not as heavy as a New York style Cheesecake, but it’s light, creamy, sweet, and very refreshing so it won’t go to your hips. If you like you can use raspberries or blueberries instead.
Strawberry Cheesecake Ice Pops
Yield: 6 pops
2 cups fresh strawberries
1/2 cup sour cream
1/4 cup sugar
2 t. fresh squeezed lemon juice
1/2 t. real vanilla extract
1/4 cup coarse graham cracker crumbs plus 2 graham cracker cookies for garnish
1. Place sliced strawberries in a blender and puree until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids.
Whisk in the sour cream, sugar, lemon juice, and vanilla.
2. Add in the 1/4 cup graham cracker crumbs.
3. Spoon the mixture into the ice pop molds. Sprinkle crumbs around the base of each pop for garnish. Freeze for at least 6 hours or up to 1 week.
4. To unmold the pops, run hot water over the outsides of the mold for a few seconds, then gently pull the sticks.