My sweet tooth is WILD in the summer, anyone else?
I could easily eat a gallon of ice cream every night but I know that’s not good for myself, or my goals…I care about my health way too much so I try to find satisfying and delicious alternatives.
These Raspberry Cheesecake Bars ARE A HIT! I love them and in every bar, it’s a serving of fruit & a healthy fat. Honestly, even if I eat two of them, I’m levelling up from the daily ice-cream pop, so I call that a big win.
Ingredients
1⁄4 cup + 2 Tbsp. cream cheese
1⁄2 cup coconut milk
1⁄4 cup pure maple syrup
1⁄4 cup plain greek yogurt
1 tsp. pure vanilla extract
1 cup raspberries
2 tsp. fresh lemon juice
- Place cream cheese, coconut milk, 2 Tbsp. maple syrup, yogurt, and extract in blender; cover and blend until smooth. Pour into a medium mixing bowl; set aside.
- Rinse out blender. Add remaining 2 Tbsp. maple syrup, raspberries, and lemon juice to blender; cover and blend until smooth.
- Pour raspberries mixture into cream cheese mixture; gently swirl the two together using a butter knife.
- Evenly divide mixture among 6 ice pop molds and insert mold sticks; freeze for 3 hours, or until solid.
If you make this delish treat, tag me (@balance.to.bliss) & let me know how you liked them!
