By Tam McClure
Summer is coming soon and along with it hot and humid weather. A delicious way to beat the heat is with homemade frozen treats.
One of the easiest treats kids love is simply freezing fruit juice they like or even drink mixes or lemonade. However sometimes kids and adults would rather have something a little more decadent or filling than frozen juice.
The California Strawberry Commission’s job is to encourage Americans to eat California grown strawberries. This recipe is from their archives and certainly makes us here at Brave Magazine look forward to those hot summer days. Bon Appetit!
Strawberry Cheesecake Popsicles
8 ounces cream cheese
¼ cup sour cream
3/4 cup powdered sugar
1/3 cup whole milk
6 large fresh strawberries, chopped or ¾ cup
6 standard sized graham crackers
1 tbs melted butter
In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
In a food processor add the graham crackers, process until only crumbs remain.
While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days. You can use other berries or fruits for this recipe or drizzle with melted chocolate!