Strawberry cheesecake pops
11
May
May
[cooked-sharing]
Yields6 Servings
8 oz strawberries, hulled; if using frozen, thaw first
6 slices strawberries, optional
½ cup sour cream
¼ cup sugar
2 tsp freshly squeezed lemon juice
½ tsp vanilla extract
2 graham crackers, crushed
1
Place the strawberries in a blender and puree until smooth. Pout 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.
2
Whisk in the sour cream, sugar, lemon juice and vanilla.
3
Spoon the mixture into ice pop molds. Slide in optional strawberry slices, and insert sticks. Sprinkle crumbs around the base of each pop for garnish.
4
Freeze until firm, at least 6 hours.
5
To unmold, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Ingredients
8 oz strawberries, hulled; if using frozen, thaw first
6 slices strawberries, optional
½ cup sour cream
¼ cup sugar
2 tsp freshly squeezed lemon juice
½ tsp vanilla extract
2 graham crackers, crushed