Peach Cheesecake Popsicle
  • 2 medium peaches
  • 1/3cup milk or milk substitute, gluten free if desired
  • 1cup ricotta cheese
  • 2tbsp maple syrup or date syrup
  • 2tsp lemon zest
  • 1tsp ground ginger
  • 1/4tsp almond extract(optional)
  1. Fill medium pot with water and bring to a boil. Slice an “X” in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.
  2. In blender container, place all ingredients and blend until smooth.
  3. Evenly distribute mixture into 6 popsicle molds, filling each about 3/4 full. Insert popsicle sticks and freeze for 8 hours.
Recipe Notes

Per serving: 100 calories; 6 g protein; 4 g total fat (2 g sat. fat); 12 g total carbohydrates (8 g sugars, 1 g fiber); 60 mg sodium