Sunday Lunch: Sweetheart Strawberry Popsicles
Strawberries forever scream ROMANCE in my books (ok, they remind me of summer and strawberry picking too, but that’s another story). Cheesecake is one of my favorite desserts. Put the two together, ROMANCE and DESSERT and I’m all ears!
GUYS LISTEN CAREFULLLY: If you forgot to make dinner reservations, and you are forced to stay in and cook your lady a meal, we have dessert covered! This recipe is so delicious, easy to make and it will definitely knock her socks off.
It does take a little while, simply because if you don’t have a popsicle mold and you decide to use a funky, vintage fork as the stick like we did, you will need to wait about 3 hours for the pops to solidify just enough to get the fork in to ensure that they stay upright.
2 cups Fresh strawberries, washed & de-stemmed (depending on how many popsicles you are making also leave a few strawberries sliced lengthways to add a pretty little feature)
1/2 cup cream cheese
5 tbsp caster sugar
approx. 1 1/2 cups whipped cream (I made mine by whipping about 8oz whipping cream, a splash of vanilla and 1 tsp sugar in the blender)
2 tbsp fresh lemon juice
1 tsp lemon zest
Puree strawberries, cream cheese, lemon juice & zest and the sugar in a blender until smooth.
Gently mix the puree and the whipped cream.
Place slices strawberries at the bottom of your mold (I used a massive ice tray from Crate and Barrel)
Divide the mixture into molds.
Freeze 3 hours, then add fork or stick.
Freeze another 3 hours.
Run the outside of your molds with some warm water to let the popsicles loose.
Photography by Urip