Blueberry Cheesecake Popsicles | The Speckled Palate
Blueberry Cheesecake Popsicles
25 mins prepServes 10
Step up your summertime dessert game by making Blueberry Cheesecake Popsicles! These creamy popsicles start with a base of Greek Yogurt that is swirled with juicy, roasted blueberries, vanilla wafer crumbles and lemon. Once frozen, dip in additional wafer crumbles for the perfect summertime sweet! The whole family is going to love these popsicles!
Roast the Blueberries
2 Preheat the oven to 375°F. Line a baking sheet with parchment paper, and set aside.
3 Rinse [wprm-ingredient text="1 pint blueberries" uid="2"] thoroughly, then scatter over the prepared baking sheet. Sprinkle with [wprm-ingredient text="1 pinch Kosher salt" uid="3"].
4 Bake for 15-20 minutes, or until the blueberries have burst and are very juicy.
5 Set aside and let cool to room temperature.
Prepare the Popsicles
8 In a large glass bowl, scoop out the [wprm-ingredient text="10.6 oz. Dannon Light & Fit Greek Blueberry Yogurt" uid="0"]. Add one container of the [wprm-ingredient text="5.3 oz. Dannon Light & Fit Greek Vanilla Yogurt" uid="1:1"], too.
9 Measure in the [wprm-ingredient text="Zest of 1 lemon" uid="4"], juice of [wprm-ingredient text="1 lemon" uid="5"] and [wprm-ingredient text="½ cup vanilla wafer cookies" uid="6"].
10 Add the blueberries to the bowl, and stir gently using a kitchen spatula.
11 Once mostly combined, add the remaining [wprm-ingredient text="5.3 oz. Dannon Light & Fit Greek Vanilla Yogurt" uid="1:2"] single serve container. Swirl in to the popsicle mixture for a more defined swirl.
12 Using a spoon, carefully dollop the popsicle mixture into a popsicle mold.
13 Insert the popsicle sticks, then transfer to the freezer. Freeze for 4-6 hours, or overnight.
14 When the popsicles are frozen solid, remove from the freezer.
15 Remove the popsicles from their molds and dip into additional vanilla wafer cookie crumbles, then enjoy!
