1 cup butter, melted, for the base, reduced in salt
1 cup reduced sugar condensed milk, for the cheesecake
1 1/2 cups strawberries, in quarters, for the cheesecake
4 cups reduced fat cream cheese, for the cheesecake
pink dye, for the cheesecake
3 1/2 tablespoons unflavored gelatin powder, hydrated and melted, for the cheesecake
Cremax® strawberry cookies, one cookie maximum, for decoration
Tres Estrellas® dark chocolate cake mix, melted, 70% cocoa
almonds and walnuts, for decoration
amaranth, for decoration
mixed berries, pomegranate, raspberry, strawberry; washed and sanitized; for decoration
Preparation
1h 30 mins
Low
Crush the Cremax® strawberry cookies with a rolling pin inside a sealed bag. Once they are finely crushed, transfer them to a bowl and mix with the melted butter.
Use a ring of approximately 20 cm in diameter and 10 cm in height to form and extend the base of Cremax® strawberry cookies that you made earlier. Refrigerate the cheesecake base for 10 minutes.
While the cheesecake base cools, blend the reduced-fat condensed milk and strawberries at medium speed, then lower the speed and, while still mixing, incorporate the reduced-fat cream cheese. If necessary, add pink vegetable coloring to achieve the desired color. While continuing to blend, pour in the melted gelatin and continue until fully integrated.
Pour the cheesecake mixture into the ring with the base and refrigerate again for at least one hour or until it sets completely.
Once the cheesecake is firm, cut it into 10 exactly equal pieces. Insert a popsicle stick into each slice and freeze them for 20 minutes.
Cut the Cremax® strawberry cookies into small, bite-sized pieces with a serrated knife.
Once the slices are frozen, dip each one in chocolate and, before it completely solidifies, decorate with Cremax® strawberry cookies, almonds, walnuts, amaranth, and red fruits. Enjoy these strawberry cheesecake pops!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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