Strawberry Cheesecake Popsicles

Ingredients

• 4 oz reduced-fat cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons allulose or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled
• 1 tablespoon allulose or monk fruit sweetener, for the strawberries
• pinch of salt

Instructions

1. Puree the strawberries with the 1 tablespoon of sweetener in a blender until smooth. Set aside.
2. In a separate bowl, beat the softened cream cheese until smooth, then whisk in the Greek yogurt, remaining sweetener, vanilla, and salt until fully combined, this is your cheesecake layer.
3. Spoon the cheesecake mixture and strawberry puree into popsicle molds in alternating spoonfuls.
4. Run a butter knife or skewer through each mold a couple of times to swirl the two layers together, don't overmix, you want visible ribbons.
5. Insert popsicle sticks and freeze for at least 6 hours, or until completely solid.
6. Run the outside of the molds under warm water for a few seconds to release the popsicles.

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