These taste like mint chocolate chip ice cream. For best results, let them freeze overnight.
Servings: 6 - 8
Yield: Makes cube-shaped pops
- 8 ounces low-fat cream cheese (not nonfat), at room temperature
- 1/2 cup frozen petite green peas, defrosted (preferably unsalted)
- 1/4 cup sugar (scant)
- 1/2 teaspoon peppermint extract
- 2 tablespoons to 1/4 cup semisweet chocolate mini morsels
Have ready 6 to 8 popsicle or wooden craft sticks and a clean ice cube tray or mini muffin pan.
Combine the cream cheese, peas and sugar in a food processor or blender. Pulse/puree until smooth. Scrape down the sides as needed and add the peppermint extract; pulse or puree to mix well. Add the mini chocolate morsels by hand, stirring to combine.
Transfer the mixture to a resealable plastic food storage bag; cut off 1/2 inch from a bottom corner of the bag and squeeze the mixture into the wells of the ice cube tray or muffin pan. Insert a popsicle/wooden stick into the center of each. Freeze the tray/pan for at least 1 hour or until firm (depending on the freezer, that might take as long as 4 hours).
When the pops are frozen, remove them from the molds and freeze in an airtight container for up to 1 month.
Adapted from "The Toddler Cafe," by Jennifer Carden (Chronicle, 2008).
Tested by Randy Richter.
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