Raspberry Cheesecake Pops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 8 ounces reduced-fat cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup cold skim milk
• 1 tablespoon vanilla extract
• 12 ounces frozen raspberries

Recipe

• 1 to prepare pop molds, place 8-5oz paper cups into a standard muffin tin. set aside.
• 2 in a food processor, blend cream cheese and sugar until smooth. add milk and vanilla and process until creamy. blend in raspberries to make a chunky mixture.
• 3 divide mixture into paper cups. cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
• 4 place muffin tin in freezer for at least 4 hours, or until frozen solid.
• 5 remove tin, and peel off foil and paper cups. serve immediately, or store pops in a resealable plastic bag in the freezer.