Nosh

Canada Day Raspberry Cheesecake Pops

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Ok…this recipe is amazing (not to toot my own horn), it really is!  These pops for day six of the twelve days of summer kick-off are a bit more tedious than other recipes but I promise you they are so completely worth it.  Reminiscent of cherry cheesecake hard ice cream found at most ice cream huts all summer long, these Raspberry Cheesecake pops are sure to be a summer favourite, soon to be summer staple and are perfect to show your patriotism for Canada’s upcoming 150th Birthday!

For the raspberry layers:

  • 1/2 pint fresh raspberries pureed plus 1/2 pint for garnish
  • 2 tbsp sugar

For the cheesecake layer:

  • 1/2 brick cream cheese
  • 1/2 can sweetened condensed milk
  • 1/2 tsp salt
  • 1 tsp vanilla

In your bullet or smoothie maker, pulse up the raspberries and sugar.

In a large bowl using a hand mixer, combine the cheesecake ingredients and mix until smooth.

Dollop a bit of the raspberry puree into the bottom of each mold.  Top with a whole fresh raspberry.  Dollop the cheesecake layer onto the puree and gently nudge a half of a fresh raspberry into the centre of the cheesecake layer, visible to the outside of the mold (this is the maple leaf of the Canadian flag!). Top with another layer of raspberry puree, top with cap and stick of your mold and freeze for a good 24 hours.  I had to freeze them in my chest freezer as it’s a lot colder than my fridge freezer and with the sugar content of the cheesecake filling you need a harder freeze to set!

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So festive, so fun and so very very delicious!

Nosh

Strawberry Sweetness Pops

 

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Continuing with the 12 Days of Summer Ice Pop Sensations I not only bring you another idea for frozen treats to share on sunny days, I also bring you a magnificent bribery tool!  Need some weeds pulled? The lawn mowed? Perhaps there’s a fence that needs painting? Do you have a front porch that needs to be swept? Or you just want someone to play Bocce Ball with, or run through the sprinkler with?  This my friends is your ticket to plenty!

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On the second day of Summer Ice Pop Sensations I bring you “Strawberry Sweetness Pops”.  This has got to be the easiest ice pop I’ve ever made.  All you need is a package of strawberry jello and some fresh strawberries.

Dice up the berries and put them into your pop molds then top with the jello (made as per the directions on the box).  Any remaining jello can just be put into a dish in the fridge for actual jello!

I’ve read somewhere that jello added to ice pops can prevent them from dripping…I did not find that this was true. All of us were a sticky mess by the end of enjoying these but regardless, it did not take away from their yumminess!

Nosh

Summer Kick-off…Cherry Almond Pops

 

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Nothing screams “summer” more than letting your feet dangle as you lazily swing on a rickety swing set with sweet purple juice dripping down your hands and off your chin.  I’m talking those scorching days of summer as a kid where you would beg your mom for a cold popsicle then fight with your brother over which color you’d split this time.  I want nothing more than for E to have these summer memories too, but I’d like to also share the memory with him of creating these yummy treats ourselves!  So I bring to you the 12 days of Summer Ice Pop Sensations so you can join in on creating these yummy summer memories too!

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On the First day of Summer Ice Pop Sensations I bring you “Cherry Almond Pops”.  Here we combine the creamy icy sweetness of almond or coconut milk with juicy fresh cherries (which are just beginning their season for us here in Manitoba!). Here’s how I made them:

In a blender or bullet combine:

  • 1 1/2 cup almond or coconut milk (we used coconut this time as that’s what I had on hand!)
  • 2-3 pitted medjool dates
  • 1/2 tsp almond extract
  • 1 tsp vanilla
  • 1/2 tsp salt

Place one halved and pitted fresh cherry in the bottom of your popsicle molds.  (I got these particular ones at the dollar store but check out your own foodie stores or online as there are a wide selection of ice pop molds available!)

Fill the molds with the blended mixture, place the lid/stick in according to your mold and freeze for at least 5 hours or until solid.  I like to run the molds under hot water for a few seconds to loosen them and then they’re ready to enjoy!