Raspberry Cheesecake Yogurt Popsicles

Ingredients

6 ounces low fat cream cheese, softened

1/3 cup plain non-fat Greek yogurt

1/3 cup milk (I used unsweetened vanilla soymilk, but any milk will work)

1/3-1/2 cup powdered sugar, use 1/2 cup if you want the popsicles extra sweet

1 teaspoon vanilla extract

1/2 pint fresh raspberries

1/3 cup almond meal

1 tablespoon coconut sugar or brown sugar

1 tablespoon melted coconut oil or butter

Instructions

In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top.
Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
Place the top on the popsicle mold and insert the popsicle sticks.
Freeze for 4 hours or overnight, until they are hard.
If the popsicles won’t release from the mold run them under hot water for about 10 seconds.