Strawberry and Coconut Cheesecake Lollipops
Delicious fruity cheesecake lollipops, the perfect summer snack!
| Ingredients | 150 cals | 900 cals |
|---|---|---|
| Low Fat Cream Cheese | 20g | 120g |
| Quark | 16g | 96g |
| Agave Syrup | 8g | 48g |
| Low Fat Coconut Milk | 13ml | 78ml |
| Xanthan Gum | 0.25 tsp | 1.5 tsp |
| Strawberries | 16g | 96g |
| Ginger Snap Biscuits | 1 | 6 |
| Bamboo Skewers | 2 | 12 |
150 cals = 1 portion
900 cals = 6 portions
Method:
- Using a beaker and a hand-held blender blitz the cream cheese, quark, agave syrup, coconut milk and xanthan gum together until smooth and thoroughly mixed.
- In a small bowl, crush the strawberries and in another small bowl, crush the biscuits, set aside.
- Tear off 2 sheets of clingfilm and lay out on a baking tray on top of eachother.
- Pour the cheesecake mixture on top of the clingfilm and spread out to a square covering 1/4 of the clingfilm.
- Sprinkle the strawberries and biscuits on top of the mixture and put the tray into the freezer for 20 minutes.
- Remove the freezer, roll the wrapped parcel up into a sausage shape and tie at both ends.
- Then return to the freezer until thoroughly frozen.
- Take the frozen mixture out of the freezer and place on a chopping board. Slice into lollipop portions and remove the clingfilm.
- Push the skewer into the lollipop and enjoy.
*If you are not eating the lollipop right away, refreeze in an air tight container.*
