Cake pops are all the rage. This version is frozen and features all the classic ingredients of cheesecake.
Boy, did my brother-in-law and Mat get a laugh out of me taking 15 minutes to set up this picture...
I have my aunt Lise and my cousin Karianne to thank for this recipe. They made it for our family BBQ and I fell in love with them! Granted, it was embarrassing to pull out my camera and spend 15 minutes trying to get the perfect shot of my food with my uncles, cousins and great-aunt watching… But I think it was worth it to share these with you.
Recipe :
Source: Adapted from Châtelaine, July 2011 (translated from French).
Yield: 12 pops
3/4 cups of coarse graham cracker crumbs
1 cup of heavy whipping cream (35%)
1/2 package of cream cheese (125 g) at room temperature
1/4 cup of honey
1 tbsp of lime juice
2 cups of strawberry slices (or fresh, pitted cherries – which is what the original recipe calls for)
12 small paper cups (80 ml or 1/3 cup in size – you can find these at Jean Coutu)
12 popsicle sticks
Place the paper cups on a baking sheet. Put 1/2 a tsp of graham crumbs in the bottom of each cup.
In a medium size bowl, whip cream for about two minutes or until soft peaks form. In another bowl, whip cream cheese for about tw minutes until it becomes fluffy. Gradually add the honey to the cream cheese while continuing to whip until you get a smooth texture. Incorporate lime juice and strawberries. Gently fold the whip cream and remaining graham crumbs into the cheese mixture until swirls appear.
Fill the paper cups and insert popsicle sticks. Place in freezer for 3 and a half hours or until frozen. To remove pops from the cups, push gently from the bottom.
After 10 years of writing corporate speak as a communications specialist for large companies in Montreal, I’ve finally given into my self-indulgent desire to write my way and share my love for food. Writing and cooking are my creative outlets. When I do them right, they help me relax and comfort me...
