Raspberry Cheesecake Popsicle | Refreshing Summer Treat

Raspberry Sauce Preparation

• 1
  Place the raspberries in a small saucepan, add one tablespoon of sugar, and let stand for about 5 minutes.
• 2
  Heat slowly until the raspberries release their juice, soften, and reach a jam-like consistency. If you prefer a smoother consistency, you can pass it through a sieve to remove the seeds. Let it cool completely.

Assembly and Freezing

• 1
  Mix the skyr with the milk, the remaining sugar, and vanilla. Layer the cooled raspberries and the skyr mixture into popsicle molds, then gently swirl with a stick to create a marbled effect.
• 2
  Place the molds in the freezer for at least 4 hours.

Decoration

• 1
  Once the popsicles are frozen, prepare the chocolate coating. Break the chocolate into pieces and melt it with one teaspoon of oil until you get a smooth sauce. Dip one-third or half of the popsicles into the melted chocolate.
• 2
  Finally, sprinkle with freeze-dried raspberry pieces and let set for a few minutes.