Welcome to my very first “skinny” recipe! I’ll be honest – I’m not sure I love the use of “skinny” in recipe titles, and I’ve been hesitant to jump on that particular bandwagon. But sometimes you’ve just gotta go with the most descriptive word, and so “skinny” it is.
These vanilla cheesecake pops are the best of both worlds – they taste so rich and utterly sinful, but they’re only 128 calories each. Seriously – 128 calories!
My first cheesecake popsicle attempt wasn’t quite so … slender. I crushed up a bunch of Reeses and threw them into the cheesecake mixture. Delicious, sure, but a bit too heavy for sultry summer days.
So I lightened her up.
Light cream cheese instead of full-fat (I like Organic Valley Neufchatel for its short and relatively real ingredient list), nonfat Greek yogurt instead of sour cream, and light milk help cut the calorie count. But you totally wouldn’t know it.
They taste just frozen vanilla cheesecake.
A decadent summer dessert for 128 calories?!
I’ll take three. (Kidding, kidding!)
- 8 ounces light cream cheese
- ½ cup non-fat plain or vanilla Greek yogurt (I used Chobani 0%)
- ½ cup 2% milk (or other low-fat milk)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- Place all ingredients into a food processor. To scrape the seeds from the vanilla bean, cut through one layer vertically with a paring knife and then, using the back of the paring knife, scrape down the inside of the bean to remove the seeds. Add seeds to mixture and discard the rest of the bean). Pulse until ingredients are completely blended. Divide mixture between eight popsicle molds* and add sticks. Freeze for 3 – 4 hours, until solid.
- To remove from molds, hold mold upside down under warm water and gently tug on the stick until the pop comes out.