Apricot-Cheesecake Frozen Pops | Midwest Living

Apricot-Cheesecake Frozen Pops

Apricot-Cheesecake Frozen Pops

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  • Makes: 8 to 9 servings
  • Prep 20 mins
  • Freeze 4 hrs
  • Stand 10 mins

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Fruit and low-fat yogurt make these not-too- sweet pops a healthy alternative to ice cream.


  • 1 15 - ounce can unpeeled apricot halves in light syrup or peach halves in light syrup, drained
  • 2 6 - ounce carton French vanilla or vanilla low-fat yogurt
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla or almond extract
  • 2/3 cup finely crushed shortbread cookies (about 10 cookies)


  1. In a blender or food processor, combine drained apricots, yogurt, honey, lemon juice and vanilla. Cover and blend or process until smooth. Add crushed cookies to apricot mixture; pulse to combine.
  2. (Or fill 3- or 5-ounce plastic or paper cups. Cover each cup with foil. With the tip of a sharp knife, make a small hole or slit in the foil of each. Add wooden pop sticks or plastic spoons for handles.) Freeze for 4 hours or until firm. Remove from freezer 10 minutes before removing molds to serve.
  3. Remove from freezer 10 minutes before removing molds to serve. Makes approximately 8 servings.

Nutrition Facts

(Apricot-Cheesecake Frozen Pops)

Servings Per Recipe 8, sugar (g) 22, sodium (mg) 71, iron (mg) 1, Monounsaturated fat (g) 0, fiber (g) 1, calcium (mg) 71, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 0, Polyunsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 1, Niacin (mg) 0, Trans fatty acid (g) 0, chol. (mg) 3, Fat, total (g) 3, Riboflavin (mg) 0, Thiamin (mg) 0, carb. (g) 28, vit. C (mg) 2, pro. (g) 2, cal. (kcal) 142, vit. A (IU) 680, Potassium (mg) 161

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