Name: Ginger and Honey Cheesecake Ice Pops
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 4
Ingredients: 6 Tablespoons unsalted Pecans; 4 oz. whipped cream cheese; 4 oz. non fat plain Greek Yogurt; 3 Tablespoons honey; 1/4 teaspoon ginger powder; 1/4 teaspoon cinnamon; 1/2 teaspoon vanilla

For the next holiday or summer party serve this creamy cheesecake Popsicle recipe dipped in gingersnap crumbs! Ginger and honey adds a powerful punch to the cream cheese base. In just 3 easy steps you’ll have fabulous frozen ice pops – Blend. Pour. Freeze!

Tomorrow is Memorial Day! My husband decided we’d grill up a feast this evening and make our personal size pizza’s for tomorrow. While I spent most of today finishing up my Make Dinner Happen e-book he and the boys went to Costco. I sent him with a list of about 4 items and he came home with Costco size amounts of ice cream, meat, corn on the cob, artichoke cream cheese, bread, fruit (yay, he got organic!) and shrimp! Makes me feel better about the shopping moments at Target where you are only going in to get 2 things and come out with a $300 bill!

We are making delicious coconut lime shrimp skewers that he is currently in the kitchen taking the tails off and blending the marinade together. I say “we” but I think he’s on cooking duty. Ill just take a few pretty pictures:-)

As I am tucked away in my little office wanting to share this cheesecake Popsicle recipe I hear the sweetest words. Little Curren just transitioned his words from momma and mom to now momeeeee! So all I hear is “momeeee, momeeee, momeee!” So sweet!

Guess I best finish up this post and go play with my boys! But I highly suggest making this as soon as possible! It tastes just like a gingersnap cookie mixed with frozen cheesecake! It also has very little added sugar and non fat plain Greek yogurt for extra protein! I use either Chobani or FAGE.