These strawberry cheesecake popsicles were inspired by a new yogurt flavor I discovered. Now, you must realize I eat yogurt like most people eat ice cream! You know the jumbo size cartons of yogurt at the grocery store that you think "Who could seriously eat that much yogurt?" Yep, that's me! So when I discovered Dannon Fit and Light's Greek Mousse yogurt I was ecstatic. (and no, this is not a sponsored post! I just love this yogurt). When my daughter tasted it she said, "Mmm...it tastes like cheesecake!" I had planned on making strawberries and cream pops, but switched gears and made these tasty strawberry cheesecake pops instead. They are tangy, sweet, and delicious-the perfect cheesecake on a stick!
Strawberry layer: 1 cup rinsed strawberries with stems cut off; 2 tablespoons heavy whipping cream; 1/4 cup softened cream cheese; 1 tablespoon honey; 2 cartons Yoplait yogurt.
Cream layer: 2 cartons Dannon Light and Fit Greek Mousse yogurt; 2 tablespoons softened cream cheese; 2 tablespoons heavy whipping cream; 1 tsp. vanilla
Strawberry layer: Place whipping cream at bottom of blender. Add remaining ingredients. Blend on high speed for 3-5 minutes, or until ingredients are combined. Pour into popsicle molds, filling 2/3 full.
Cream layer: Place whipping cream at bottom of blender. Add remaining ingredients. Blend for 1-3 minutes or until combined. Pour over strawberry layer. Freeze for 5 hours, or until firm. Freeze overnight for best results. To thaw, run popsicle molds under lukewarm water for 15 seconds. Repeat if necessary.