Raspberry Cheesecake Popsicles!!

 

This look so amazingly good!! I’m just going to have to try them! Smile with tongue outcherry cheesecake popsicles, clean eating, dessert, blueberry cheesecake popsicles, popsicles

Raspberry Cheesecake Popsicles

Yield: 6 medium popsicles

Ingredients:

8 oz. fresh raspberries (or blueberries/blackberries/cherries)
1 tablespoon water
4 oz. low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar

Directions:

In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.

Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.

Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.

In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours. Enjoy!

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Yummy! Delicious Chili Bowl

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TOTAL TIME:1 hr. 15 min

Prep:15 min

Cook:1 hr.

YIELD:6 servings

LEVEL:Easy

INGREDIENTS

o 2 teaspoons olive oil

o 2 pounds ground chuck

o 1 stalk celery, chopped

o 1 yellow onion, chopped

o 1 green bell pepper, chopped

o 1 red bell pepper, chopped

o 4 cloves garlic, minced

o 1/4 cup tomato paste

o One 28-ounce can crushed tomatoes

o 1 tablespoon chili powder

o 2 teaspoons ground cumin

o 1 teaspoon cayenne pepper

o Two 15-ounce cans red kidney beans

o Shredded Cheddar, for serving

o Chopped fresh chives, for serving

o Sour cream, for serving

DIRECTIONS

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery,onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.

Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.

Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.

Scrumptious!!! Um Um Good!

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