Wild Blueberry Cheesecake Ice Pop
By Janet Dimond, Augie’s Ice Pops
Wild blueberry compote:
4 cups (1 L) wild blueberries
1.5 cups (375 ml) water
1/2 cup (125 ml) fresh lemon juice
and zest of 1 lemon
1/2 tsp (2.5 ml) of 5 Spice
1.5 cups (375 ml) organic cane sugar (or substitute)
Lemon cream cheese:
3 cups (750 ml) cream
1.5 cups (375 ml) cream cheese
2/3 cup (160 ml) lemon juice and zest of 2 lemons
1 cup (250 ml) sugar
Pinch kosher salt
- For the wild blueberry compote, add wild blueberries, water, sugar, 5 Spice, lemon juice and zest to a pot and cook on medium heat for 12 minutes. Remove from heat and cool.
- For the lemon cream cheese mixture, add cream, cream cheese, sugar, salt, lemon juice and zest to a blender and blend until mixed but not too frothy.
- Pour each mold 1/2 full of lemon cream cheese mixture followed by the wild blueberry mixture to fill to the top. Do not mix entirely. Allow mixture to naturally form a white and purple tie-dyed look.
- Freeze in deepest part of freezer for minimum of 8 hours.
Wild Blue is Good for You!