Page 15 - Fresh Magazine - Summer 2017

nicecem & fruitytrets

Strawberry cheesecake pops

MAKES 8

Grease the loaf tin and line with a Pour about half of the creamy Blend the biscuits in a food
a little oil, for greasing
225g fresh strawberries, double layer of cling lm, leaving mixture into the loaf tin. Drizzle over processor or seal in a food bag and
hulled the excess hanging over the edges. half of the strawberry purée and bash with a rolling pin until you have
1 x 280g tub of low-fat Chop 100g of the strawberries into ripple it through with a small spoon. ne crumbs.
cream cheese small dice and scatter them evenly Repeat with the remaining creamy When the ice pops are ready to
1 x 400ml tin of condensed in the base of the tin. Blitz the mixture and strawberry purée serve, use the excess cling lm
milk remaining 125g in a mini blender on top. to lift the whole thing out onto a
1 lime, nely grated zest until smooth. Image a line running down the board. Leave at room temperature
only Beat the cream cheese in a large centre of the ice cream loaf, then for about 20 minutes to make it
100ml cream bowl to loosen it, then beat in the imagine that divided into halves easier to cut. Cut between the sticks
150g digestive biscuits condensed milk and lime zest until and then quarters. Stand an ice pop to make eight individual pops.
well blended. Beat the cream in a stick into the mixture at the centre Dip each pop into the biscuits to
YOU WILL NEED separate bowl to give soft peaks. point of each of the imaginary eight coat. Enjoy straight away or wrap
8 ice pop sticks Fold the whipped cream into the portions. Carefully cover with the individually in parchment paper
450g loaf tin cream cheese mixture until smooth excess cling lm and transfer to and store sealed in a food bag or
and well blended. An electric mixer the freezer for at least 8 hours or container in the freezer.
will make easy work of this, but it overnight, until solid.
can be done by hand if necessary.

SuperValu cooking ambassador
Sharon Hearne-Smith has
lots more recipe videos online
www.supervalu.ie TOP TIP
These ice pops can be made in a
12-cup mu n tin lined with paper
cases. Stir 50g of melted butter into
the biscuit crumbs, sprinkle an even
amount in the bottom of each case
and set in the fridge. Ripple the
strawberry purée into the creamy
lling and divide it evenly amongst
the cases. Freeze for about 2 hours
before sprinkling the chopped
strawberries on top and freezing for
a further 4 hours, until set.

SUMMER 2017 FRESH | 13

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