Ingredients

The following ingredients have 16 Servings
  • 8 ounces cream cheese (at room temperature)
  • 2 cups 540g plain unsweet yogurt, at room temperature
  • 1/2 cup 100 g sugar
  • 1 teaspoon vanilla
  • 6 ounces blueberry preserves (melted)
  • 1 cup 100 g fresh blueberries

Instruction

  • Combine the cream cheese and yogurt in a large bowl. Beat together using an electric mixer on high speed. When the mixture is thoroughly combined and no lumps remain, add the sugar in a little at a time. Beat in the vanilla.
  • In a separate bowl, combine the melted preserves and blueberries. Fold gently to coat the blueberries with the preserves.
  • Fill ice pop molds halfway full with cheesecake batter. Add a tablespoon (or more) of the blueberry mixture to each mold and swirl it into the batter using a long skewer. Top with more cheesecake batter. Insert ice pop sticks and freeze for about 6 hours or until solid.
  • To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the Popsicle sticks.