Beat the heat with this cool, refreshing dessert that will be sure to please. Whip up a batch of lemon-blueberry cheesecake pops that will cool you off and satisfy your cravings.  It’s simple, quick, and easy to make. All you need are fresh blueberries, cane sugar, water, lemon zest (optional), cream cheese, lemon-flavored yogurt, and granola. The combination of flavors in these lemon blueberry cheesecake pops will tantalize your taste buds and leave you wanting more. Serve it to your family and friends on special occasions or indulge on a lazy afternoon. Whether you’re looking to impress your guests or treat yourself, this recipe is a winner.

Serves 8

Total Time: 20 minutes prep + 4 hours freeze

Vegetarian

Ingredients:

1 pint fresh blueberries

1/2 cup cane sugar, divided

2 tablespoons water

1 teaspoon lemon zest, optional

16 ounces softened cream cheese

1 cup lemon-flavored yogurt

1/2 cup granola

8 paper cups and 8 wooden popsicle sticks or small reusable popsicle molds with sticks

Directions:

1. Place blueberries, two tablespoons sugar, water, and lemon zest, if using, in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and the mixture has thickened. Set aside to cool.
2. In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in the blueberry mixture to create swirls of fruit.
3. Spoon the mixture into eight small paper cups, leaving a quarter inch of space from the top of the cups.
4. Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
5. To serve, peel away the paper cups and enjoy.

What a great way to celebrate life with those you love by making and sharing this yummy treat!