Strawberry cheesecake pops
A classic dessert in ice lolly form? Yes, please! Low-fat soft cheese and fat-free yogurt make these uber-creamy, for fewer Points
Low Fat Soft Cheese
100 g, kept at room temperature
Fat Free Natural Yogurt
Low fat digestive biscuit
- Put the strawberries in a blender and whizz until smooth. In a small bowl, mix together the soft cheese, a third of the strawberry purée and 20g yogurt, until well combined.
- Divide the mixture between 4 x 100ml lolly moulds, then spoon the remaining purée into each mould. Using a cocktail stick or wooden skewer, briefly stir the mixtures in the moulds to get a ripple effect. Push a wooden lolly stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze for 4 hours, or until solid.
- Place the remaining yogurt in a small bowl. Put the biscuits in a plastic bag, then crush them using a rolling pin. Transfer to a bowl.
- Line a baking tray with baking paper. Remove the lollies from the moulds – you may need to dip the moulds in a bowl of hot water to ease them out. Dip the top of each lolly into the yogurt and then the biscuit, so the tops are covered in crumbs. Place on the baking tray, transfer to the freezer and leave until they’re firmly set.