Making Yogurt Using Direct-Set Yogurt Culture:
Blueberry Cheesecake Popsicle (recipe makes 12):
For the cheesecake section:
3 cups whole-milk yogurt
3 oz. cream cheese
3/4 cup crushed graham crackers
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
Dice up the cream cheese into small chunks, and whisk into the yogurt
until smooth. Then add the graham
crackers, honey, lemon juice, and vanilla, and stir.
For the blueberry section:
In blender or food processor, puree the blueberries, honey, and lemon juice.
To assemble the Popsicle, spoon 3 tablespoons of the yogurt mixture into Dixie cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden Popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the Popsicle stick, and freeze until the Popsicle are cured, at least 4 hours, but preferably overnight.