Raspberry Cheesecake Popsicles - cooking recipe

Ingredients

8 ounces mascarpone cheese
1/4 cup fat free Greek yogurt
1 cup skim milk
3 tablespoons sugar
1/2 cup graham cracker, crushed
1 cup frozen raspberries
1 teaspoon lemon juice

Preparation

Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
Gently fold in the crushed graham crackers. Set aside.
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.
Very gently fold the raspberries into the cheesecake mixture.
Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
Freeze for at least two more hours, or overnight.