Blueberry and Pomegranate Cheesecake Popsicles!!!

Memorial Day is right around the corner and these Blueberry and Pomegranate Cheesecake Popsicles are a great way to show off some red, white and blue … plus they are extremely delicious and easy to make!!!! However,  if the six-hour freeze time is just too much to bear, you could always spoon the layers into a glass, top with the crushed crackers and serve it up parfait-style! Either way this is a treat that we know you will enjoy and is perfect for those summer get- togethers! – enjoy!- Gabi

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Ingredients:

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Makes 10 popsicles
— 1 cup fresh blueberries
— 1 Tablespoon granulated sugar
— 2 cups cream cheese, softened
— 5 Tablespoons confectioners’ sugar
— ½ cup pomegranate seeds
— 3 graham crackers, crushed

Instructions:

1. Place the blueberries in a bowl and crush slightly with a fork. Stir in the granulated sugar and leave to macerate for 15 minutes. This should release some of the color and juices from the blueberries. If you find the blueberries haven’t released much color during this time, you can heat them in the microwave or a pan for 1 minute, then leave to cool.

2. Whisk together the cream cheese and confectioners’ sugar in a bowl until fluffy.

3. Separate the cream into 3 bowls. Add 3/4 of the pomegranate to the first bowl and stir. Add the blueberries to the second bowl and stir.

4. Take a popsicle mold and spoon or pipe the pomegranate mixture (using a sandwich bag with the corner cut out big enough for the pomegranate seeds to fit through) into the base of the molds. Top with the reserved pomegranate. Spoon or pipe in the unflavored cream cheese mixture, then finish with the blueberry mixture.

5. Add 1-2 teaspoons of cracker crumbs to each mold and gently stir using a toothpick to very lightly mix some of the crumbs with a little of the blueberry mixture. This will help to bind the crumbs so they won’t fall off when you remove the popsicles from the mold.

6. Push in the popsicle sticks, then freeze for at least 6 hours before serving.

7. Place the blueberries in a bowl and crush slightly with a fork. Stir in the granulated sugar and leave to macerate for 15 minutes. This should release some of the color and juices from the blueberries. If you find the blueberries haven’t released much color during this time, you can heat them in the microwave or a pan for one minute, then leave to cool.

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8. Whisk together the cream cheese and confectioners’ sugar in a bowl until fluffy.

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9. Separate the cream cheese into three bowls. Add 3/4 of the pomegranate to one bowl and stir. Add the blueberries to the second bowl and stir.

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10. Take a popsicle mold and spoon or pipe the pomegranate mixture (using a sandwich bag with the corner cut out big enough for the pomegranate seeds to fit through) into the base of the molds. Top with the reserved pomegranate. Spoon or pipe in the unflavored cream cheese mixture, then finish with the blueberry mixture. Add 1-2 teaspoons of cracker crumbs to each mold and gently stir using a toothpick to very lightly mix some of the crumbs with a little of the blueberry mixture. This will help to bind the crumbs so they won’t fall off when you remove the popsicles from the mold. Push in the popsicle sticks, then freeze for at least six hours before serving.

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We hope you enjoy these  popsicles as much as we do! We also hope that you all have a fantastic memorial day with your family and friends while we give thanks for those who have fought for our freedom!!!

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Photos and Recipe are from Brit+Co.

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