Let me just start off by saying summer feels like it’s at it’s busiest right now. I think it’s easy to get overwhelmed this time of year, but things will be settling down into a regular routine again soon. So today I’m sharing a wonderful popsicle recipe that I made before, in another flavor. Let me assure you that these are just as amazing as the strawberry version. I also redid the nutrition info for this recipe in my new popsicle mold*. The other mold I have been using is a full 1/2 cup while this one only holds 1/3 C per popsicle so you’ll notice a difference. In any case, I’m not going to talk much about the popsicles, but I do have a bunch of other things to share with you.
So I have quite a bit of news to share with you that I thought I’d share all at once. First, Food Doodles has been on Pinterest for a while now. I don’t use it very much but a little bit here and there and I have been pinning my favorite Food Doodles recipes to one of my boards if you’re interested in following along.
Second, I’ve finally updated my Press page and trust me when I say it wont get that out of date ever again. It is in need of reorganizing by date, but I’ll get to that 🙂 Food Doodles has been featured in some really awesome places lately, including Fox News and Design Crush. And most recently one of my recipes was included in a roundup of 50 natural energy boosting smoothie recipes on Inspire, Learn, Live.
Third, I’ve created a resources page in case anyone is interested. Included on the page are products I use and recommend, like the company I use for hosting Food Doodles, the theme I use and other wordpress plugins I really love, a link to the photography equipment I use etc.
And lastly Food Doodles has partnered with Ziplist! If you already use Ziplist, great! If not, I’ll just give you a quick run through. In the menu area on Food Doodles you’ll notice a link to your Recipe Box. This link is for you. Once you create a free account with Ziplist you can click the save button found beside the print option in my recipes to save that recipe to your box. You can also do this on many other food blogs that work with Ziplist as well and you can see all your saved recipes in your recipe box. They even have a handy tool to save recipes even from sites that don’t work with them so you can keep all your saved recipes together. They even have tools to create meal plans, and shopping lists from the recipes you’ve saved and they can help you save by finding sales at your local grocery stores. Plus they offer free mobile apps so you can do it all on the go. How handy is that? If you’re just learning about Ziplist now I hope you’ll give it a try. If you already use Ziplist let me know what you think!
And to leave you on a cute note… 13 was the number of times I had to replace the raspberry right in front there, and here’s the dirty little baby hand to prove it 🙂
- 4 oz cream cheese(low fat will work)
- ¾ C plain Greek yogurt
- 1 tsp vanilla
- 1 tbsp lemon juice
- pinch salt
- ¼C + 2 tbsp honey, divided, plus 2 tbsp extra for the cheesecake mixture if sweeter popsicles are desired
- 1 C fresh raspberries(or frozen and thawed)
- For the graham cracker crust(not pictured):
- ⅓ C graham cracker crumbs
- 1 tbsp butter
- For the chocolate coating:
- Homemade Chocolate Magic Shell
- In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and ¼ C honey. Mix well and set aside.
- For the raspberries, gently mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened raspberries into the “cheesecake” mixture. Fill popsicles moulds.
- For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently. Place the sticks in the popsicles and freeze until completely solid.
- If coating in chocolate make at least 4 oz chocolate(melted with coconut oil) to coat all popsicles. I didn’t measure exactly how much coating the popsicles will use, but extra magic shell isn’t a bad thing Chocolate Covered Strawberry Cheesecake Popsicles Once the magic shell is melted and stirred together cool until room temperature. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.
* This is an affiliate link which means if you make a purchase through that link I will earn a small percentage. Thank you for supporting Food Doodles!