Strawberry Swirl Cheesecake Ice Pops

Strawberry Swirl Cheesecake Ice Pops

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From: Diabetic Living Magazine

Cheesecake mix, graham crackers, and strawberries make this truly a cheesecake popsicle.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup chopped fresh or frozen strawberries, thawed
  • 2 tablespoons sugar (see Tip)
  • 1 (4-serving size) package fat-free, sugar-free, reduced-calorie cheesecake instant pudding mix
  • 2 cups fat-free milk
  • 1 cup frozen light whipped topping, thawed
  • ⅓ cup crushed graham crackers
  • 1 tablespoon butter, melted

Preparation

  • Prep

  • Ready In

  1. In a food processor or blender combine strawberries and sugar. Cover and process or blend until smooth. In a medium bowl whisk together pudding mix and milk 2 to 3 minutes or until thick. Fold in whipped topping.
  2. Spoon pudding mixture into eight 5-oz. paper cups or ice-pop molds. Top with pureed strawberries; swirl slightly to marble. In a small bowl combine graham crackers and melted butter. Top strawberry layer with crumb mixture.
  3. Cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. If using, insert sticks into molds. Freeze overnight or until firm.
  • Tip: If using sugar substitute, choose Splenda Sugar Blend. Follow package directions to use 2 Tbsp. equivalent. Nutrition Per Serving with Substitute: same as below, except 95 calories, 15g carb, 7g sugars

Nutrition information

  • Serving size: 1 popsicle
  • Per serving: 99 calories; 3 g fat(2 g sat); 0 g fiber; 16 g carbohydrates; 2 g protein; 12 mcg folate; 5 mg cholesterol; 9 g sugars; 172 IU vitamin A; 11 mg vitamin C; 81 mg calcium; 0 mg iron; 197 mg sodium; 130 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carbohydrate, ½ starch

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