Berry cheesecake frozen yoghurt popsicles

Food24
8 servings Cooking: 10 mins By Food24
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Ingredients (14)

BERRY COULIS:
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 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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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 when making these popsicles but they can be replaced with fresh berries as well. 

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