THIS POST IS SPONSORED BY FAGE; HOWEVER, ALL THOUGHTS AND OPINIONS ARE MY OWN.
I’ve pretty much been thinking of ways I can eat ice cream all summer long. For some reason the Georgia summer heat just has me craving all the cold frozen sweets all day every day. But of course I don’t want to pack on a bajillion pounds so I have set out to create some yummy lighter options! Greek yogurt the next best thing right?
I am currently following the Metabolism Plan in order to figure out my food sensitivity issues once and for all. Thankfully I have tested Greek yogurt and it works for my body so give me allllll the frozen Greek yogurt!
First up: my take on a Cherry Cheesecake! I LOVE cheesecake. OMG could eat it all day every day. But my stomach is not a fan, and all that sugar would send my diabetes into overdrive. So here is a recipe I came up with to try and satisfy that craving yet be light and work with my body’s needs.
I am happy to say it turned out pretty darn good. With no refined sugar, and just a few simple ingredients! It was also kiddo approved too – so beware the whole family might be obsessed with these!
Throw the cherries and the teaspoon of honey into a blender till the cherries are macerated. You can strain them to remove the skins or leave them in. ( I left mine in.) Set that aside in a bowl.
Using a stand mixer or hand mixer, blend the softened cream cheese and vanilla extract until whipped. Add the honey, yogurt, and splash of milk and blend until smooth and combined. Consistency should be thick but still able to drip off of the spoon.
Get a set of popsicle molds and layer the cherry puree, then cream cheese mixture, then cherry puree again on the bottom. Place the sticks in the pops and freeze for 4 hours or overnight.
Run cold water along the outside of the molds to loosen and for best results wait about 1-2 minutes before eating them to let everything soften up just a bit!
ENJOY! I know the kiddos and I sure will! Check out my other favorite ways to “hack” Greek yogurt here