It's... Wednesday, Wednesday, Wednesday! I'll tell you what, I'm getting far too comfortable with having one post a week all thoughtfully written, beautifully photographed, and ready to go without me having to lift a finger.
Spoiled. I'll be ruined once summer ends, I tell you!
Who's Holding the Stick: Today I am SO excited to welcome one of my very best blogging amigas,
Leslie from
La Cocina de Leslie!
This is my sistah from another mistah...my she made, ella hace partner in crime...
I am SO excited to be guest posting for Heather today. Not only because I love paletas, but also because Heather is one of the first foodie friends I made in the blogospere. I've admired her work for years, and I love cooking with her every month for She Made/Ella Hace. Thank you so much for inviting me into your cocina, amiga!
We love paletas in our family. They are one of our favorite summertime treats. In the really hot months before summer, we pretty much live at the neighborhood paletería (paleta shop). As much as my four kiddies like to go buy their favorite treat, there's one thing they love more...making paletas at home. They are so easy to make. And the flavor combinations are endless.
Lately a lot of my paleta recipes are inspired by those desserts we love to eat, but really don't feel like turning on the oven to bake. Such is the case with these Cheesecake Paletas. I love a good cheesecake, but it's just too hot and humid inside my little house to turn on the oven. But with Cheesecake Paletas you the same great flavor and creamy texture, along with the buttery cookie crumb crust, without the fuss. A win-win situation if you ask me!
by: a guest post from Leslie Limón from La Cocina de Leslie
Prep Time: 15 minutes + time to freeze
Cook Time: n/a
Keywords: dessert snack cream cheese yogurt frozen popsicles summer
- 22 Maria's cookies
- 2 tablespoons melted butter
- 1 cup plain yogurt
- 6 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Jam/Jelly (strawberry, raspberry, peach...)
In a blender or food processor, grind the Maria's cookies until the crumbs are very fine. In a small bowl mix together the Maria's cookie crumbs with the melted butter; set aside.
If using jam, remove lid and microwave for 10 to 12 seconds just until the jam has softened; set aside.
In a clean blender cup, puree the plain yogurt with the softened cream cheese, the sugar, and vanilla until well combined.
Pour cream cheese puree into popsicle molds or dixie cups. If using jam, stir in about 1 tablespoon just until it begins to swirl.
Top with 1 to 2 tablespoons of Maria's cookie crumb mixture. Insert popsicle sticks and chill in freezer for at least 3 hours or overnight. Enjoy!!!
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Win-win INDEED! Tell me I'm not the only one who wants one of these for each hand!? No, don't tell me that. For more delicious recipes and musings from my friend Leslie and her life in Mexico, please visit her at
La Cocina de Leslie or on
twitter,
pinterest,
facebook, or
instagram.
