Blueberry Cheesecake Protein Popsicles Recipe
These blueberry cheesecake protein popsicles are creamy, fruity, and full of protein (5g of protein per popsicle with no protein powder!). They’re the perfect refreshing, sweet treat my kiddos gobble up.
Servings: 4
Ingredients
Blueberry Jam
- ¾ cup fresh blueberries or frozen
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Cheesecake
- ¾ cup 4% cottage cheese
- 3 tablespoons maple syrup
- ½ teaspoon cornstarch
- ½ teaspoon vanilla bean paste or extract
- 1 Graham cracker crushed
Instructions
- Add the blueberries, honey, and lemon juice to a small saucepan. Bring to a boil and then reduce heat to low and simmer for 10 minutes or until the blueberries have reduced by half.
- Remove from the heat and let cool for 10 minutes.
- Meanwhile, blend the cottage cheese, maple syrup, cornstarch, and vanilla bean paste until smooth.
- Assemble the freezer pops. Layer the cottage cheese and blueberry sauce in the popsicle molds.
- Sprinkle on the smashed up pieces of graham cracker.
- Freeze for overnight or at least 5 hours.
Video
Notes
- Feel free to swap the blueberries for any berry or use around ⅓ cup of jam instead.
- Cottage cheese: I recommend a higher fat cottage cheese because it will be less icy. The lower the fat, the more water.
- Honey can also be used in place of the maple syrup in this recipe.
Nutrition
Calories: 120kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Fiber: 1g | Sugar: 17g