Why Make This Recipe
Healthy Lemon Cheesecake Popsicles are a delicious and refreshing treat for everyone, especially during warm weather. These popsicles are not only tasty but also packed with nutrients. Using wholesome ingredients like coconut milk, chickpeas, and fresh lemon, they provide a healthier alternative to traditional desserts. The added mango gives a tropical twist, making each bite a burst of flavor. Plus, they are easy to make and are perfect for kids and adults alike!
How to Make Healthy Lemon Cheesecake Popsicles
Ingredients
- ½ cup (60 grams) chopped pecan nuts
- 2 medjool dates
- 1 medium lemon
- 1 cup (240 mls) coconut milk
- ¼ cup (40 grams) chickpeas
- 1 cup (150 grams) frozen mango pieces
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup
Directions
- Put the pecan nuts, 1 date, and a pinch of salt in the blender and process until you have crumb-like cookie crumbs. Spoon about half of this mixture into a bowl and set it aside. Leave the rest in the blender.
- Zest the lemon and add it to the blender. Next, use a sharp knife to remove the remaining peel and white pith from the lemon. Discard the peel and pith, then add the whole lemon to the blender.
- Add the coconut milk, chickpeas, frozen mango, turmeric, sea salt, apple cider vinegar, and maple syrup to the blender. Blend the mixture until it is smooth.
- Pour the mixture into popsicle molds, leaving a little space at the top. Sprinkle the pecan crumbs you set aside evenly among the molds. Press the crumbs down lightly with your finger to embed them a little.
- Place the lids on the molds and freeze them until solid.
How to Serve Healthy Lemon Cheesecake Popsicles
To serve Healthy Lemon Cheesecake Popsicles, simply remove them from the molds. You can run warm water over the outside of the molds for a few seconds to help release the popsicles. For a festive touch, you may want to serve them on a nice plate or with a drizzle of extra maple syrup!
How to Store Healthy Lemon Cheesecake Popsicles
Store any leftover Healthy Lemon Cheesecake Popsicles in the freezer in their molds. If you need to stack them, wrap each popsicle in plastic wrap to prevent sticking. They can stay in the freezer for about one month.
Tips to Make Healthy Lemon Cheesecake Popsicles
- Make sure to blend the ingredients well to create a smooth texture.
- If you want a sweeter popsicle, you can add extra maple syrup to taste.
- Use fresh lemon juice if available for a brighter flavor.
- For added fun, try adding other fruits like berries to the mixture before blending.
Variation
You can switch out the frozen mango for other fruits, such as strawberries or blueberries, to create different flavors. You can also use different nuts for the crust, like almonds or walnuts, based on your preference.
FAQs
1. Can I use fresh mango instead of frozen?
Yes, you can use fresh mango. Just make sure to freeze the popsicles long enough to reach the desired texture.
2. Can I make these popsicles vegan?
Yes! The recipe is already vegan as it contains no dairy or animal products.
3. How long do the popsicles take to freeze?
Typically, they take about 4-6 hours to freeze solid, but it’s best to leave them overnight for the best results.
Healthy Lemon Cheesecake Popsicles
Ingredients
Method
- Put the pecan nuts, 1 date, and a pinch of salt in the blender and process until you have crumb-like cookie crumbs.
- Spoon about half of this mixture into a bowl and set it aside. Leave the rest in the blender.
- Zest the lemon and add it to the blender. Remove the remaining peel and white pith from the lemon. Discard the peel and pith, and add the whole lemon to the blender.
- Add coconut milk, chickpeas, frozen mango, turmeric, sea salt, apple cider vinegar, and maple syrup to the blender. Blend until smooth.
- Pour the mixture into popsicle molds, leaving a little space at the top.
- Sprinkle the pecan crumbs evenly among the molds and press down lightly.
- Place the lids on the molds and freeze until solid, typically about 4-6 hours.
