Raspberry Cheesecake Popsicles
to 10 popsicles, depending on the size of your popsicle mold
8 oz. package light or regular cream cheese
light or regular sour cream
any kind – I used skim
McCormick Raspberry Extract
fresh or frozen raspberries
or any berries
standard-sized graham crackers
In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Process until well combined. Add raspberries and pulse to combine.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks).
In a food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.
For this recipe and more, visit www.thecomfortofcooking.com