Blueberry-Chèvre Cheesecake Popsicles
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Let's make fresh, delicious and healthier popsicles! These are not just a summer treat, but delicious all year round.
You can consider the recipe below as a basic one. In fact, you can make different variations by replacing the blueberries with your favorite fruits and feel free to experiment with different EVAH powders. This way you will get either a berry, sweet fruity or chocolatey result.
Preparation time: 15 min
INGREDIENTS (for 10 popsicles)
BLUEBERRY LAYER:
210 g blueberries
2 tbsp EVAH ELIXIR | Maiko's Kiss
35 gr organic granulated sugar (or coconut sugar)
80 ml of water
Zest of ½ medium lemon
2 tablespoons lemon juice
CHEESE CAKE LAYER:
85 g fresh goat cheese*
85 g cream cheese*
230 ml low-fat milk*
75 gr Organic granulated sugar (or coconut sugar)
½ teaspoon vanilla extract
Zest of ½ medium lemon
1 tablespoon lemon juice
35 g crushed granola (or cookies)
*you can easily replace dairy products with a vegan alternative:
60 g coconut cream
105 g vegan cream cheese
230 ml coconut milk
GUIDE
Combine blueberries, lemon zest, lemon juice, sugar and water in a medium saucepan. Bring mixture to a boil over medium heat, stirring occasionally, until juices have reduced by half and are bubbling thickly. Let simmer for another 5-10 minutes. Let cool to room temperature, then add EVAH | Maiko's Kiss Elixir and puree until smooth.
Mix goat cheese, cream cheese, milk, vanilla, lemon zest, sugar and juice in a blender and puree until smooth.
Divide the blueberry puree among 10 popsicle molds. Carefully pour the cheesecake layer over the blueberry layer, leaving just under a half inch of space at the top. Use a chopstick to swirl the layers together slightly. Crumble the granola over the cheesecake layer, pressing the crumbs into the mixture to help them stay in place as they freeze.
Place the popsicles in the molds and freeze until solid, preferably at least 4 hours or overnight.
Remove from the molds and serve.
