Pinterest is full of Patriotic goodies right now and I’ve been inspired to do a little something myself using ingredients we already have in the house. I decided to make what I call Patriotic Berry Cheesecake Popscicles which was inspired by The Novice Chef’s Raspberry Cheesecake Popsicles. Her story of late nights with these popsicles trying to cram for her Anatomy class is hilarious. Reminds me of when I haphazardly signed up for Microbiology in hopes that I’d get into the nursing program later my Sophomore year. I wanted to be done with school, I wanted a quick career, and to get rid of the nagging feeling of needing to keep others happy. That didn’t work out too well and I threw in the towel. I signed up for online classes (boriiiing), idled and Jayden make his debut and the rest is history!
Anywho. Back to the popsicles. They are fun to make and they are such a yummy treat to indulge in during the Summer. For my dairy-free readers, you can substitute the dairy products with canned coconut milk as it is just as rich and tasty!
This recipe calls for 4 oz fresh blueberries, 4 oz fresh strawberries (mine were picked, then frozen), 1 tablespoon water, 4 oz cream cheese, 3 tablespoons milk, 1 teaspoon vanilla extract, and 1/3 cup powdered sugar. Check out the basket I won from Wholesome Sweeteners at BlogHer Food! Sweeteners for days… months actually!
I cooked the blueberries and strawberries separately in a sauce pan with 1 tablespoon of water until they were able to be broken up with a wooden spoon. I then, pureed the berries (separately) in the food processor until smooth. Next, I tossed both bowls of berries in the fridge for 30 minutes. Meanwhile, I pureed the cream cheese, milk, vanilla extract and powdered sugar and also let that set in the fridge for the remainder of the 30 minutes.
In my popsicle molds, I poured in the strawberry puree first, the cream cheese mixture second, and blueberry puree third. I had some extras leftover so I reversed the pouring order in my rocket molds. After sealing up the popsicle mold, I let them freeze for 2 hours.
- 4 oz fresh blueberries
- 4 oz fresh strawberries (mine were frozen)
- 1 tablespoon water
- 4 oz cream cheese
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- In a small saucepan, cook strawberries and blueberries (separately) with 1 tablespoon of water until they are easily broken up with a wooden spoon.
- Puree berries (separately) until smooth. Refrigerate puree until cool for about 30 minutes.
- Meanwhile, in food processor, puree cream cheese, milk, vanilla extract and powdered sugar until smooth.
- In popsicle molds, layer berry puree and cream cheese mixture to achieve desired pattern. Insert popsicle sticks and freeze for at least 2 hours.
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