Berry cheesecake frozen yoghurt popsicles

8 servings Cooking: 10 mins
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Creamy LCHF popsicles packed with sweet berries – perfect for the whole family !

By Food24 September 21 2016
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Ingredients (14)

250 ml mixed berries — frozen
80 ml xylitol — granules
15 ml water
Cheesecake layer:
80 ml water
80 ml xylitol — granules
5 ml lemon juice
5 ml Robertson's vanilla essence
250 ml yoghurt — double cream
180 g cream cheese — plain, at room temperature
Nutty layer:
30 ml cashew nuts — raw, chopped
30 ml toasted flakes
30 ml desiccated coconut
15 ml xylitol — granules
5 ml cocoa powder
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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.

Frozen berries give the best colour when making these popsicles but they can be replaced with fresh berries as well.

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