Raspberry Cheesecake Popsicles

1. 1

   Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.

2. 2

   Gently fold in the crushed graham crackers. Set aside.

3. 3

   In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.

4. 4

   Very gently fold the raspberries into the cheesecake mixture.

5. 5

   Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.

6. 6

   Freeze for at least two more hours, or overnight.

No additional tips available.