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Keto Probiotic Berry Cheesecake Popsicles {real food, dairy-free option}

With low-carb berries, a cultured cream cheese filling, and my sugar-free sweetener blend Dietz Sweet, these Keto Probiotic Berry Cheesecake Popsicles are perfect for healthy summer snacking for adults and kiddos alike! These real food probiotic popsicles also have a dairy-free option!

CourseDessert, Snack
Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings 10 popsicles
Author Lindsey Dietz

Ingredients

  • 12oz.cultured cream cheesesuch as Nancy's brand (or coconut milk yogurt for dairy-free)
  • 1cupfull fat coconut milknot from a carton
  • 3tablespoonsDietz Sweetor raw honey if whole sweetener is preferred
  • 1tablespoonlemon juice
  • 1-1/2teaspoonvanilla
  • 1cupfresh or frozen raspberriesor strawberries, thawed if frozen
  • 1cupfresh or frozen blueberriesthawed if frozen

Instructions

Make the white layer first:

  1. Combine the cream cheese or coconut milk yogurt, coconut milk, sweetener, lemon juice, and vanilla in a high-speed blender or food processor.
  2. Process until smooth.
  3. Remove 3/4 of the mixture from the blender or food processor and set aside.

For the pink layer:

  1. Add the fresh or thawed raspberries or strawberries to the white cheesecake mixture and process until smooth.
  2. Divide the pink berry mixture evenly between your popsicle molds (I use this mold.)
  3. Place in the freezer for at least 30 minutes.
  4. While the pink layer sets, make the purple layer.

For the purple layer:

  1. Put another 1/4 of the white cheesecake mixture into the blender or food processor.
  2. Add the fresh or thawed blueberries to the white cheesecake mixture and process until smooth.
  3. Set aside.

Assemble the popsicles:

  1. After the pink layer has been in the freezer for at least 30 minutes, remove the popsicle mold from the freezer.
  2. Divide the remaining white cheesecake mixture evenly between the popsicle molds, creating the second layer.
  3. Add popsicle sticks at this point.
  4. Place back into the freezer for at least 30 more minutes.
  5. Finally, divide the blueberry mixture evenly between the popsicle molds, creating the final layer.
  6. Place back into the freezer for the final time, this time letting the popsicles freeze hard -- 4 to 6 hours.