Honey and cream cheese team up to give this chai-spiced frozen pop recipe a creamy consistency: think chocolate Fudgsicles gone wild. Source: EatingWell Magazine, July/August 2016

Nancy Baggett


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup boiling water, tea bag and ginger and let steep for 5 to 10 minutes. (The longer the tea steeps, the stronger the chai flavor.)

  • Meanwhile, combine the remaining 1/3 cup boiling water, chocolate, honey and cocoa in a food processor. Let stand 1 minute so the chocolate softens. Process until very smooth. Add cream cheese and process until incorporated, scraping down the sides once or twice. Discard the tea bag; add the tea to the chocolate mixture and pulse to combine.

  • Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.


Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

147 calories; 8.9 g total fat; 5.1 g saturated fat; 21 mg cholesterol; 72 mg sodium. 101 mg potassium; 18.4 g carbohydrates; 1.4 g fiber; 16 g sugar; 2 g protein; 254 IU vitamin a iu; 4 mcg folate; 27 mg calcium; 1 mg iron; 24 mg magnesium; 15 g added sugar;