Strawberry Cheesecake Popsicles

I'm going to have to get more popsicle molds. I have all these popsicle ideas whizzing around my brain and not enough molds to hold them. For reals.

Of course, I had to do more than one strawberry popsicle -- it is one of my favorite fruits after all. Strawberry cheesecake is definitely in the running for top 5 favorite strawberry desserts so what better way to celebrate a streak of hot days and my love for strawberries (not to mention they needed to get used before they went bad) than to whip together strawberry cheesecake on a stick.

These are splendiferously delicious. I'd probably do the layers thinner next time as to get more strawberry with cheesecake together action or perhaps even do it as a swirl (which I did with the leftovers and ate as a parfait), but even with the fatty stripes they were still devourable. 4ft really loved these as well but I'm pretty sure if it comes out of a popsicle mold he'd love it.

I really like protein popsicles because it's a great treat, packed with protein, and while they're filling, they're still super easy on the stomach. I wish I'd thought of these when I'd been in the early stages of my bariatric diet and was so tired of pudding and yogurt. So hopefully someone in those stages and equally sick of pudding and yogurt will stumble across this blog and see these. 




Strawberry Cheesecake Protein Popsicles

Ingredients
4 oz 1/3 less fat cream cheese
1/4 Original Silk soy milk
3 TBS sugar free french vanilla syrup
1 5.3 oz container vanilla Greek yogurt
1 scoop of unflavored protein powder
2 cups hulled strawberries
2 TBS Splenda 

Directions
1.) In a blender, combine cream cheese, soy milk, SF vanilla syrup, yogurt, and protein powder. Blend on high until full mixed and creamy. Pour into a bowl and set aside.
2.) Add hulled strawberries and Splenda to the blender. (I didn't even bother to wash it out. I'm lazy.) Blend on high until it's turned to a smoothie textured pulp.
3.) Pour layers into popsicle molds alternating between the two mixes. I didn't freeze them between layers -- the mixes were thick enough, it didn't need it.
4.) Freeze for at least 4 hours. Enjoy.

** This makes extra of both cheesecake mix and strawberry mix. I swirled them together, poured into a freezer safe bowl for 1 1/2 hours then topped with half a banana (sliced) and 2 TBS granola and it made an absolutely splendiferous parfait!