Lemonade and strawberry cheesecake popsicles

Lemonade and strawberry cheesecake popsicles takes roughly 45 minutes from beginning to end. One serving contains 111 calories, 0g of protein, and 0g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs 60 cents per serving. A mixture of honey, freezing molds, strawberries, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Mother's Day event. 1614 people have made this recipe and would make it again. It works well as a very reasonably priced side dish. It is brought to you by Eat Good 4 Life. Overall, this recipe earns a rather bad spoonacular score of 19%. Strawberry Lemonade Popsicles, Creamy Strawberry Lemonade Popsicles, and Strawberry Cheesecake Popsicles are very similar to this recipe.

Servings: 6

 

Ingredients:

3 tablespoons honey

1/2 cup frozen lemonade concentrate, thawed (I used 3/4 cups)

1 cup fresh organic strawberries (I used frozen)

Freezing molds

Equipment:

food processor

bowl

popsicle sticks

Cooking instruction summary:

In a food processor add the strawberries and pulse for about 5 seconds. You don't need to completely puree the strawberries, a few chunks is what you need.In another bowl beat the cream cheese and honey. Divide the cream cheese mixture in equal halves and add the strawberries to one half and thawed lemonade to the other.For the strawberry half, just mix through for a bit. You want some cream cheese chunks to show. Don't mix to obtain a homogeneous mixture with the strawberry part. You want a chunky texture.For the lemonade part, you want the opposite. Mix through until all of the lemonade is mixed in good. This mixture will be more of a liquid.Pour about two tablespoons of the lemonade mixture inside the Dickie cup and place about another 2 tablespoons of the strawberry one over the lemonade. Place popsicle sticks in each cup.Freeze for about 2-3 hours.

 

Step by step:


1. In a food processor add the strawberries and pulse for about 5 seconds. You don't need to completely puree the strawberries, a few chunks is what you need.In another bowl beat the cream cheese and honey. Divide the cream cheese mixture in equal halves and add the strawberries to one half and thawed lemonade to the other.For the strawberry half, just mix through for a bit. You want some cream cheese chunks to show. Don't mix to obtain a homogeneous mixture with the strawberry part. You want a chunky texture.For the lemonade part, you want the opposite.

2. Mix through until all of the lemonade is mixed in good. This mixture will be more of a liquid.

3. Pour about two tablespoons of the lemonade mixture inside the Dickie cup and place about another 2 tablespoons of the strawberry one over the lemonade.

4. Place popsicle sticks in each cup.Freeze for about 2-3 hours.


Nutrition Information:

Quickview
78k Calories
0.24g Protein
0.21g Total Fat
20g Carbs
1% Health Score
Limit These
Calories
78k
4%

Fat
0.21g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
20g
7%

  Sugar
18g
21%

Cholesterol
0.0mg
0%

Sodium
2mg
0%

Get Enough Of These
Protein
0.24g
0%

Vitamin C
16mg
20%

Manganese
0.1mg
5%

Fiber
0.56g
2%

Folate
7µg
2%

Potassium
56mg
2%

Magnesium
4mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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