Raspberry Lime Cheesecake Pops
1⁄2 cup frozen raspberries
1 pkgCitrus Lime No-Bake Cheesecake Mix (Pack of 2) , divided
1 box (8 oz/226 g) cream cheese, room temperature
1 1⁄2 cups plain Greek yogurt, room temperature
- Place raspberries with 1 tbsp of cheesecake mix in a Prep Bowl and microwave on high for 30 seconds. Stir and set aside in fridge.
- Place cream cheese in a stand mixer and whisk until it starts to get fluffy. Add remaining cheesecake mix and the zest and juice of the lime. Combine.
- Add Greek yogurt and whisk until smooth and forming soft peaks.
- Scoop mix into 2 oz silicone cake pop molds. Add a small scoop of prepared raspberry mix to the top of each pop and swirl in with a spoon. Place popsicle sticks in the molds and freeze for at least 2 hr, or overnight.
- Pop out and enjoy!
Per serving: Calories 130, Fat 7 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 10 g), Protein 4 g.