Strawberry cheesecake popsicles

We’ve seen a drop in temperatures this week in Chicago, but temperatures in the low 80’s are no excuse to stop eating popsicles!

I had some strawberries that were on the brink of going bad. I had been wanting to make these popsicles, so it seemed like the perfect opportunity.


  • 3/4 cup sliced strawberries
  • 1 1/4 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/4 cup sugar
  • 3/4 cup water
  • 2 cups skim milk
  • 1 box sugar-free, fat-free cheesecake flavored pudding


Combine the strawberries,  water, cornstarch, lemon juice, and sugar in a bowl. Mix to combine.

Transfer to a saucepan. Cook over low heat for five minutes with near constant stirring.

Remove from the heat and let thicken.

Set aside and let cool.

Stir 2 cups cold skim milk with pudding mix until smooth, about 2 minutes.

Spoon cheesecake pudding and strawberry mixture into molds, alternating flavors to your liking.

Freeze 6-8 hours. Enjoy.

It’s very easy to substitute other fruits for the strawberries to make fruit flavoring of choice.


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