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.
Peach Cheesecake Pops
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:
- calories100
- protein6g
- fat4g
- saturated fat2g
- trans fat0g
- carbohydrates12g
- sugars8g
- fibre1g
- sodium60mg
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
