BLACKBERRY & LEMON CHEESECAKE POPSICLES

20 mins. preparation – 4hrs. refrigeration

Serves 6

INGREDIENTS

In a small bowl, combine McVitie’s Digestives and melted butter until a crumbly, moist mixture forms; set aside.
In a blender combine blackberries, sugar, and water. Blend until you create a puree.
In the bowl of a food processor, combine cream cheese, lemon juice, lemon zest, icing sugar, milk and Greek yogurt.
Fill half of the popsicle molds with the cream cheese mixture, spoon a heaping spoonful of the blackberry puree into the mold, then fill the remaining part of the mold with the cream cheese mixture leaving 1-inch for the digestive crust. (To create a swirled design with the puree use a toothpick or knife and gently stir the mixture around the mold). Press digestive crumb mixture over the top of each mold, using your fingertips to gently press the crumbs into the batter. Add popsicle sticks to the center of each cup.
Place into freezer until fully frozen, at least 4 hours.

In a small bowl, combine McVitie’s Digestives and melted butter until a crumbly, moist mixture forms; set aside.
In a blender combine blackberries, sugar, and water. Blend until you create a puree.
In the bowl of a food processor, combine cream cheese, lemon juice, lemon zest, icing sugar, milk and Greek yogurt.
Fill half of the popsicle molds with the cream cheese mixture, spoon a heaping spoonful of the blackberry puree into the mold, then fill the remaining part of the mold with the cream cheese mixture leaving 1-inch for the digestive crust. (To create a swirled design with the puree use a toothpick or knife and gently stir the mixture around the mold). Press digestive crumb mixture over the top of each mold, using your fingertips to gently press the crumbs into the batter. Add popsicle sticks to the center of each cup.
Place into freezer until fully frozen, at least 4 hours.