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Peach Cheesecake Pops
Serves 6
Call it part cooling effect, part nostalgia, who doesn’t love an ice-cold popsicle when temperatures are soaring? (Hint: nobody.) In this fanciful version, seasonal peaches add just the right amount of natural sweetness, while ricotta makes each lick seem extra indulgent. Delicious, fruity, and creamy—it’s like summer on a stick. And these pops come together super-fast so you can spend less time sweating in the kitchen.
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Ingredients
- 2 medium peaches
- 1/3 cup (80 mL) milk or milk substitute
- 1 cup (250 mL) ricotta cheese
- 2 Tbsp (30 mL) maple syrup or date syrup
- 2 tsp (10 mL) lemon zest
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) almond extract (optional)
Nutrition
Per serving:
- calories 100
- protein 6g
-
fat
4g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
12g
- sugars 8g
- fibre 1g
- sodium 60mg
Directions
01
Slice an X in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.
02
In blender container, place all ingredients and blend until smooth. Evenly distribute mixture into 6 popsicle moulds, filling each about 3/4 full. Insert popsicle sticks and
03
freeze for 8 hours.
04
Tip: to unmould a popsicle, run mould under war, water for a few seconds, being careful not to thaw the pops.
