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Strawberry cheesecake pops

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.

Nutrition Facts

6 servings

Serving size

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