American
Strawberry Date Cottage Cheese Blender Pops
Strawberries, dates, cottage cheese, yogurt, vanilla, and lemon blend into creamy freezer pops with a cheesecake-like finish.
I like these pops because they use cottage cheese for tang and body, not just as a protein gimmick.
Strawberries keep them bright, and dates add a soft caramel sweetness that works with the dairy.
The texture depends on blending longer than seems necessary.
The mixture should look like a smoothie before it goes into molds, with no visible curds or date pieces.
A little lemon makes the pops taste more like strawberry cheesecake.
They are simple enough for a weekday freezer stash but still feel like dessert after dinner.
For another recipe in this seed collection, try Date Blueberry Cottage Cheese Ice Cream Bars or Strawberry Pistachio Matcha Tiramisu Cups.
Directions
- Soak dates in hot water for 10 minutes, then drain.
- Blend cottage cheese, Greek yogurt, dates, maple syrup, lemon juice, lemon zest, vanilla, and salt until smooth.
- Add strawberries and blend again until the mixture is mostly smooth.
- Sprinkle a few graham cracker crumbs into each pop mold.
- Pour in the strawberry mixture and tap the molds to release air bubbles.
- Freeze for at least 5 hours, until solid.
- Unmold and roll one side in extra graham crumbs if desired.
Nutrition
Nutrition Information
Estimated per serving: 160 calories, 9 g protein, 23 g carbohydrates, 4 g fat.
Variations
Recipe Variations
- Use blueberries or raspberries instead of strawberries.
- Add a thin dark chocolate shell after freezing.
- Blend in basil for a more grown-up strawberry pop.
Notes
- Use ripe strawberries for the best color and flavor.
- Full-fat cottage cheese makes the pops less icy.
- Run molds briefly under warm water to unmold cleanly.
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