STRAWBERRY CHEESECAKE POPS
- 1Using half the freeze-dried strawberries and half the coconut shreds, cover the bottom of popsicle molds.
- 2In a blender, combine Strawberry Cheesecake with the almond milk and blend until well combined so that the texture resembles that of a smoothie. Add more almond milk as needed.
- 3Portion out the mixture between the popsicle molds.
- 4Top with remaining freeze-dried strawberries and coconut shreds. Place popsicle sticks inside.
- 5Freeze for 4-6 hours.
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