Berry Popsicle

Ingredients

  • Berry coulis:
  • 250 ml mixed frozen berries
  • 80 ml xylitol granules
  • 15 ml water
  • Cheesecake layer:
  • 80 ml water
  • 80 ml xylitol granules
  • 5 ml lemon juice
  • 5 ml vanilla essence
  • 250 ml plain double cream yoghurt
  • 180 g plain cream cheese, at room temperature
  • Nutty layer:
  • 30 ml raw cashews, chopped
  • 30 ml toasted flakes
  • 30 ml desiccated coconut
  • 15 ml xylitol granules
  • 5 ml cocoa powder

Method

For the berry coulis, place the berries, xylitol and water in a small saucepan and simmer for 5 minutes. Press down on the berries with a spoon to crush them slightly and allow to cool. 

For the cheesecake layer, heat the water, xylitol, lemon juice and vanilla in a saucepan for 2 minutes until melted. Remove from the heat and allow to cool for 5 minutes. Combine with the yoghurt and cream cheese and whisk with an electric whisk until smooth. 

For the nutty layer, stir everything together. Add ¼ cup of the cheesecake mixture and stir until combined. 

To assemble, divide the berry coulis between 8 large popsicle moulds. Top it off with the cream cheese mixture, leaving about a 1cm gap at the top of each mould. Use a skewer to lightly swirl the berry coulis and cheesecake mixture together in each mould. Top each one off with a layer of the nutty mixture. Add wooden popsicle sticks and freeze for at least 6 hours or overnight. Check on the wooden popsicle sticks after 1 hour of freezing time to make sure they are still centered and standing up straight. Adjust if needed. 

Tip: Frozen berries give the best colour, but fresh berries can be used.

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