Lemon-Blueberry Cheesecake Pops

Makes 8

Total Time: 20 minutes prep plus 4 hours cooling

Vegetarian

1 pint fresh blueberries

½ cup cane sugar, divided

2 tablespoons water

1 teaspoon lemon zest, optional

16 ounces softened cream cheese

1 cup lemon-flavored yogurt

½ cup granola

8 paper cups and 8 wooden popsicle sticks or small reusable popsicle molds with sticks

1.      Place blueberries, two tablespoons sugar, water, and lemon zest, if using, in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.

2.      In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.

3.      Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.

4.      Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.

5.      To serve, peel away paper cup and enjoy.