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Hi Bold Bakers!
I have a special video and recipe for you today. I’m teaming up with (RED) to help fight against AIDS. In the month of June, restaurants, bars and food trucks around the world are going (RED) to raise awareness and money for the campaign and I wanted to help in my own way.
Today, I’m sharing a special (RED) Strawberry Cheesecake Popsicle recipe and I’m hoping you’ll help me spread the word by SHARING this video on your social media with the hashtag #86AIDS. I’m pledging any advertising money I earn from this video for the next month to the campaign so every share will make a difference.
You can find a participating restaurant, bar or food truck at red.org/eat. Let’s #86AIDS once and for all.
Thanks you so much for your support.
Strawberry Cheesecake Popsicles
Prep Time 20 mins
Total Time 20 mins
I'm teaming up with (RED) to raise awareness and money for the fight against AIDS with my Strawberry Cheesecake Popsicle recipe. Let's #86AIDS.
Author: Gemma Stafford
- 1 cup (8oz/225g) cream cheese (at room temperature)
- 3 tablespoon sugar
- 2/3 cup (5oz/142g) yogurt (natural or greek)
- 1 tsp vanilla extract
- 20 strawberries (roughly)
- 1 cup (3oz/85g) graham cracker crumbs (digestives etc)
In the bowl whisk together the cream cheese, yogurt, vanilla and sugar. Set aside
In a food processor (or blender), puree the strawberries until no lumps.
In a small bowl break cup the graham cracker crumbs until fine crumbs
Gently fold the cream cheese mix, strawberry puree and cookie crumbs
Scoop the mixture evenly into popsicle molds. It is a thick mix so tap it on the counter to move the mix down the mold. Add popsicle sticks to the center of each cup.
Place into freezer until fully frozen, at least 4 hours.
Popsicles will keep up to 6 weeks well covered in the freezer.