I’ve seen a lot of popsicles floating around in pictures and blogs for some time. I finally got to it after seeing these amazing popsicles from @foodess and now, having done my real first official popsicle recipe, I’m wondering WHY did I wait so long to hop on the popsicle train?!
They are AMAZING. Seriously. Super easy to make and you have total control over what you put in it. Want it to be a little sweeter? Go for it. Just add another tablespoon of honey or sugar. Looking to back off a bit and ditch the sugar? Also an option. You can also try a sweetener like stevia. I found the perfect amount of sweetness by only adding honey to the creamcheese part and let the fruit do its job. Similarly, feel free to make dairy free with almond milk based cheese and yogurt.
I made 6 here- perfect for a week’s worth of desserts (yes, dessert pretty much every night). I’m already planning I’ll be making another 6 (okay let’s be honest, 12) to take advantage of the last few weeks of amazing stone fruit while its in peak season.
Plum & Nectarine Lavender Cheesecake Popsicles
Inspired by Foodess
8 ounces cream cheese of your choice*
2 ounces Icelandic Skyr (the one I used had 1.5% fat) or plain greek yogurt*
1.5 tablespoons honey, to taste- this makes it pretty mellow in sweetness, so add more (like 3-4 tablespoons) if you want a sweeter dessert. Taste as you go.
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon fresh or dried lavender (optional)
2 cups chopped stone fruit
about 1 tablespoon coconut, grapeseed, or canola oil (something neutral)
*For both the creamcheese and yogurt: I used dairy free almond milk cream cheese on this- regular would definitely work. I do not recommend using reduced fat though, as the fat helps it stay creamy and not icy. Same goes for the yogurt- use 1% or higher. The higher, the creamier.
First, make the stone fruit filling. Place stone fruit in a saucepan coated with oil (about 1 tablespoon worth). Add in a tablespoon of water, cover, and bring to an almost boil. Reduce heat and cook at a simmer, stirring occasionally, until fruit has broken down and melds together, about 15 minutes. Let rest to room temperature.
Meanwhile, make creamcheese filling. Use a standing mixer or a hand mixer to combine creamcheese, skyr/yogurt, honey, sea salt, vanilla extract, lemon juice, and lavendar until smooth and creamy.
Spoon creamcheese filling into popsicle molds until about a third full. Add in a small spoonful of stonefruit to make a small layer. Alternate creamcheese and stonefruit filling until popsicle molds are full. Place in a popsicle stick and place in freezer for at least 6-8 hours, or overnight.
To keep these throughout the week, I remove all the popsicles (once frozen) from their molds and then place them in a freezer-safe container or bag.