alive logo

Peach Cheesecake Pops

Serves 6


    Peach Cheesecake Pops

    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


    • 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)


    Per serving:

    • calories100
    • protein6g
    • fat4g
      • saturated fat2g
      • trans fat0g
    • carbohydrates12g
      • sugars8g
      • fibre1g
    • sodium60mg



    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.


    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


    freeze for 8 hours.


    Tip: to unmould a popsicle, run mould under war, water for a few seconds, being careful not to thaw the pops.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.