A delightful summer recipe for frozen Strawberry Cheesecake Ice Pops
2 cups fresh strawberries, washed and drained
½ vanilla bean, seeds scraped
¼ cup sugar, to taste
1 x 175 g tub smooth cream cheese
1 cup plain natural yoghurt
Place the strawberries in a small saucepan with the vanilla seeds.
Heat gently and as the strawberries start to release their juice add enough of the sugar to sweeten to taste.
Simmer gently until the sugar dissolves.
Cool the strawberries and then puree with a blender and set aside.
Soften the cream cheese and stir in the natural yoghurt.
Mix the cream cheese mixture with 2/3 of the strawberry puree.
Pour this mixture into the ice pop moulds.
Finish the top of the ice pop with the remaining strawberry puree.
Insert the ice pop handles or use wooden ice pop sticks.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor