Blueberry cheesecake breakfast popsicle

Think of summertime treats, and there’s nothing more refreshing than biting into a cold, delicious popsicle. If you’re looking for a decadent breakfast treat that’s also refreshingly cool, then these Blueberry Cheesecake Breakfast Popsicles are your answer. These popsicles are the perfect way to kickstart a summer day as they are packed with the goodness of blueberries, the richness of cream cheese, and the crunch of granola.

Who said popsicles have to be ordinary? With a bit of creativity and a passion for flavors, you can craft mouth-wateringly tasty and stunningly beautiful popsicles.

Layering is Key:

For visually striking popsicles, layers are everything. To create a multi-colored treat, you can alternate between yogurt, juices, and fruit purees. Ensure each layer is slightly frozen before adding the next to maintain distinct lines. This method gives a visual delight and allows for a symphony of flavors with every bite. Think of combinations like peach and raspberry or blueberry and lemon. 

Molds and Shapes:

Use silicone molds in different shapes to surprise and delight. Whether stars, hearts, or animal shapes these molds can make your popsicles even more enjoyable.

Finishing Touches:

Once your popsicles are frozen and ready, why not elevate them further? Dip the tip in dark chocolate and roll in crushed nuts or desiccated coconut. Or drizzle with caramel and sprinkle some sea salt.

Creating beautiful popsicles is as much an art as it is about taste. It’s about understanding the harmony between flavors and visuals and, most importantly, not being afraid to experiment. Happy freezing!

Preparation time: 15 minutes
Freezing time: 4 hours
Makes: 7-8 

Ingredients:

• Fresh blueberries 300 gms
• Greek yogurt 350 gms
• Cream cheese 200 gms
• Granola 2 tbsp
• Zest of 1 lemon 
• Sugar 40 gms

Method:

1. Blueberry Compote: In a small saucepan, cook the blueberries on medium heat until they release their juices and start to thicken (about 5 minutes). You can mash them slightly for a smoother texture or leave them chunky. Allow the compote to cool. I added 2 tsp of sugar to my compote as my blueberries were tart.
2. Creamy second layer: In a mixing bowl, combine the Greek yogurt, softened cream cheese, sugar, and lemon zest. Whisk them together until you get a smooth, creamy consistency.
3. Assembly: Start by spooning a layer of the compote into your popsicle molds. Follow with a layer of cream cheese, and then finish with some granola. 
4. Insert the popsicle sticks and freeze them for at least 4 hours until solid.
5. To serve, run the mold under warm water for a few seconds. The popsicles should slide out easily.

Enjoy your refreshing Blueberry Cheesecake Breakfast Popsicle!