Blackberry Cheesecake Popsicles
Dairy-Free and Vegan
(Discloser: This is a sponsored post and I received free product from Nature’s Flavors; However, all opinions are my own. Thanks for supporting the brands that keep Inspiration Apron running!)
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Growing up, we were blessed to have many fruit-bearing trees and bushes right in our yard. Another of nature’s treats nearby were the plump and juicy wild blackberries mainly found along the fence leading to a cow pasture out back. No matter how hot it was, you definitely wanted to wear pants and long sleeves and spray yourself with bug spray before picking them. Harvesting wild blackberries can be a bit tricky, but the reward is delicious. Wild blackberry vines are laden with thorns and usually found amongst poison ivy along with no see um bugs and blood-sucking mosquitos. We usually picked them in the early morning hours. My mom loved making a delicious cobbler with them, but I wanted to create a healthier treat to enjoy for summer.
These dairy-free Blackberry Cheesecake Popsicles are the perfect healthy snack on a hot summer day. Made with fresh or frozen blackberries, dairy-free yogurt, honey, a little squeeze of lemon and Nature’s Flavors Organic Cake Batter Flavor Concentrate. The yogurt, lemon and cake batter flavor all blend together wonderfully to create a cheesecake flavored mixture that swirls among the healthy blackberries. Try this easy recipe today! Makes 6 large popsicles.
Visit Nature’s Flavors to find the Organic Cake Batter Flavor Concentrate. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.
Let’s begin!
Ingredients:
2 cups fresh or frozen blackberries
Lemon juice from 1/2 a large lemon
2 tbsp water
1 cup dairy-free unsweetened vanilla yogurt alternative
2 tbsp honey (divided)
1/8 tsp Nature’s Flavors Organic Cake Batter Flavor Concentrate
How to make blackberry popsicles
Instructions:
Use a blender or smoothie maker to blend together blackberries, lemon juice, water and one tablespoon honey for one minute on high then add to a medium bowl.
In a small bowl, mix together yogurt, cake batter flavor concentrate, and remaining one tablespoon honey.
Add yogurt mixture a big spoonful at a time, swirling gently, reserving about 1/2 cup for later use.
Next, fill your popsicle molds halfway with the blackberry mixture, then add a dollop of the reserved yogurt, then finish filling with the blackberry mixture to the top.
To find the silicone popsicle mold like I used, click HERE to find it on Amazon.
Secure lid and insert popsicle sticks, then freeze for at least six hours, or overnight.
Note: If using a popsicle mold without lid, (or dixie cups like we used back in the day) freeze mixture for 1-2 hours, then insert popsicle stick in middle of mixture.
How to unmold popsicles:
When ready to enjoy popsicles, either set out for a few minutes before unmolding, or set mold in a container filled with warm, NOT HOT, water for 15-20 seconds and they should easily unmold.
Enjoy!
💜Julie
Blackberry Cheesecake Popsicles (vegan and dairy-free)
Ingredients
Instructions
- Use a blender or smoothie maker to blend together blackberries, lemon juice, water and 1 tbsp honey for one minute on high then add to a medium bowl.
- In a small bowl, mix together yogurt, 1 tbsp honey, and cake batter flavor concentrate.
- Add yogurt mixture a big spoonful at a time, swirling gently, reserving about 1/2 cup for later use.
- Next, fill your popsicle molds halfway with the blackberry mixture, then add a dollop of the reserved yogurt, then finish filling with the blackberry mixture to the top.
- Secure lid and insert popsicle sticks, then freeze for at least six hours, or overnight.
- When ready to enjoy popsicles, either set out for a few minutes before unmolding, or set mold in a container filled with warm, NOT HOT, water for 15-20 seconds and they should easily unmold. Enjoy!
Notes
Note: If using a popsicle mold without lid, (or dixie cups like we used back in the day) freeze mixture for 1 hour, then insert popsicle stick in middle of mixture.
Note: If you cannot get the cake batter concentrate, you can substitute with 1/4 tsp vanilla exact.
Note: I am lactose intolerant, that is why I choose to create a dairy-free version, but if you would like to use real dairy ingredients you can (equal substitution amounts.)
Nutrition Facts
Calories
95Fat (grams)
3.17Sat. Fat (grams)
.25Carbs (grams)
15.83Fiber (grams)
4Sugar (grams)
10.5Protein (grams)
1.83Sodium (milligrams)
14.33Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
