Raspberry Cheesecake Ice Pops

1. 1

   Cook raspberries over medium heat, until they start to give off liquid. Stir in Stevia and 1 tbs honey. Remove from heat and smash your raspberries until they are in a paste.

2. 2

   In a medium sized bowl, whisk together your pudding packet, milk, yogurt, vanilla and 1 tbs of honey. Whisk just until the the pudding starts to set.

3. 3

   Using either an ice pop mold or a wax coated Dixie cup as your form, layer in approximately 1 1/2 tablespoons of your pudding yogurt mixture, followed by approximately 3/4 tablespoon of your raspberry mix. Repeat until the mold or cup is full. Insert ice pop sticks or the mold stick. Freeze until set, about 2 hours.

4. 4

   If using the mold, to release from the mold, run under warm water for a few seconds. The pop will come right out.

No additional tips available.