Raspberry Cheesecake Popsicles are a truly delicious way to enjoy the fresh fruits of summer in an icy cool treat. Cheesecake-flavored pudding mix is the base, so you know it has to be good. Add fresh-picked raspberries and a touch of lemon zest to brighten the flavor. One thing I learned in this popsicle-making adventure is that it couldn’t have been easier, and the variety of flavor combinations is endless. What a great way to beat the heat of summer!
Raspberry Cheesecake Popsicles
1 small pkg. cheesecake pudding mix
1½ cups half and half or whole milk
1 cup fresh raspberries
1 teaspoon lemon zest, finely grated
Combine the pudding mix and half and half in the food processor and blend until smooth. Add raspberries and lemon zest and pulse until combined. Fill popsicle molds until within ½ inch from the top of the mold. Place tops on and freeze until solid: about two or three hours, but will depend on the size of mold you are using. To remove the popsicles from the mold, run under hot tap water for 10 seconds.
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