Peach Cheesecake Popsicle

Who doesn’t love an ice-cold popsicle when temperatures are soaring? (Hint: nobody.) In these Peach Cheesecake Popsicles, 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.

Vegetarian; includes gluten-free option

Peach Cheesecake Popsicle

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Servings

6

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Ingredients

• 2 medium peaches
• 1/3 cup milk or milk substitute, gluten free if desired
• 1 cup ricotta cheese
• 2 tbsp maple syrup or date syrup
• 2 tsp lemon zest
• 1 tsp ground ginger
• 1/4 tsp almond extract (optional)

Ingredients 2 medium peaches 1/3 cup milk or milk substitute, gluten free if desired 1 cup ricotta cheese 2 tbsp maple syrup or date syrup 2 tsp lemon zest 1 tsp ground ginger 1/4 tsp almond extract (optional)

Servings 6 Print Recipe

Instructions

1. Fill medium pot with water and bring to a boil. 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.
2. In blender container, place all ingredients and blend until smooth.
3. Evenly distribute mixture into 6 popsicle molds, filling each about 3/4 full. Insert popsicle sticks and freeze for 8 hours.

Recipe Notes

Per serving: 100 calories; 6 g protein; 4 g total fat (2 g sat. fat); 12 g total carbohydrates (8 g sugars, 1 g fiber); 60 mg sodium