Posted by on Friday, June 28, 2013 in Happy Endings

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!

Skinny Vanilla Bean Cheesecake Popsicles {only 128 calories a pop!} | Kitchen Treaty

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.

Skinny Vanilla Bean Cheesecake Popsicles | Kitchen Treaty

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.

Skinny Vanilla Bean Cheesecake Popsicles {only 128 calories a pop!} | Kitchen Treaty

They taste just frozen vanilla cheesecake.

A decadent summer dessert for 128 calories?!

I’ll take three. (Kidding, kidding!)

4.7 from 7 reviews

Skinny Vanilla Bean Cheesecake Popsicles
 
Prep time
Total time
 
These cheesecake pops are the best of both worlds – they taste so rich and utterly sinful, but they’re just 128 calories each!
Author:
Recipe type: Dessert
Yield: 8 popsicles
Ingredients
  • 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
Instructions
  1. 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.
  2. To remove from molds, hold mold upside down under warm water and gently tug on the stick until the pop comes out.
Notes
Inspired by and adapted from Domestic Fits and The Novice Chef (if you like cheesecake pops, these recipes are a must-see!) | *I use this ice pop maker and love it! | Nutrition information gathered from myfitnesspal.com
Nutrition Information
Calories: 128 calories Fat: 6 grams