Happy Friday — I can’t believe how quickly the week flew by. We just arrived in Cleveland and already a week has passed. Fifteen days sounded like plenty of time, but once you start scheduling visits with family and friends the days fill up fast and you end up running around trying to fit everything in.
On Tuesday we went to an Indians game. My husband was excited because the Indians were playing the Angels, his hometown team. I was amused when he bought an Indians hat and asked if he was sure he wanted to become a Cleveland fan. Being a Cleveland sports fan can be a rollercoaster — you love your teams but they don’t always make it easy.
The game was interrupted by a heavy downpour, which caused a rain delay. It cleared up and play resumed, but in the ninth inning with two outs left it poured again. We stayed because they were showing fireworks after the game. Quick tip: don’t bring a Coach bag to a ballgame if rain is in the forecast — I didn’t mind getting wet, but I didn’t want to ruin my bag.
In the end the Indians pulled through and we got to see the fireworks.
Now about these strawberry cheesecake popsicles — they’re delicious and surprisingly simple to make. My picky husband argued they weren’t really popsicles because of their creamy texture. Whatever — creamy is exactly what makes them feel like a lighter, easier-to-make version of ice cream.
You can use regular whipped topping and full-fat cream cheese or choose reduced-fat options if you prefer. The recipe relies on fresh strawberry purée, giving a bright, natural flavor. They’re great for warm days when you want something cool and creamy without the time and effort of making ice cream.
Strawberry Cheesecake Popsicles
15 minutes
4 hours
4 hours 15 minutes
These easy and creamy strawberry cheesecake popsicles are made with fresh strawberry purée.
Ingredients
- 16 oz. (1 lb.) strawberries, rinsed and stems removed
- 1 (8 oz.) container whipped topping, thawed
- 1 block (8 oz.) cream cheese, softened
- 4 tablespoons agave nectar or honey
Instructions
- Pour strawberries into a blender and blend until smooth. Taste and add agave nectar or sugar if you prefer a sweeter flavor. If you’d like a seed-free texture, strain the purée through a fine mesh sieve into a bowl; otherwise, use the purée as is.
- In a large bowl, beat the softened cream cheese until smooth, then fold in the whipped topping. Stir in the strawberry purée until fully combined. Pour the mixture into popsicle molds or small paper cups, insert sticks, and freeze until firm (about 4 hours).
Notes
If you don’t have popsicle molds, small disposable cups work well — fill them, insert sticks, and freeze.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 208
Total Fat: 12g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 5mg
Sodium: 26mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 23g
Protein: 1g
