Sunday, July 28, 2013

Lemon-Lime Cheesecake Popsicles

(6 x 1/2 cup molds)


These refreshing frozen treats reminded me a bit of key lime cheesecake which surprised me having used just a regular lime and one lemon. I added only three tablespoons of a local wildflower honey which was the perfect amount. The resulting pops were light and not overly sweet, yet they weren't too sour or too tangy either.

1 cup milk  (I used 1%)
6 oz neufchâtel or cream cheese
1/2 cup plain yogurt
3 tbsp honey, or to taste
finely minced zest from 1 lemon and 1 lime (use a microplane, if possible)
1/4 cup freshly squeezed lemon and lime juice

Place the milk, cheese, yogurt, honey, zest and juice into a blender. Process until smooth. Taste. Add more honey, if desired.


Pour into popsicle molds and freeze for several hours, (preferably overnight) or until they are frozen solid.

1 comment:

Mary Callan said...

What a fabulous way to beat the heat!! I LOVE that these are so flavorful and full of citrus zest - delicious!
Mary x

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