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INGREDIENTS
- One pint blueberries
- ½ cup semi-sweet red or white wine
- ¼ cup syrup
- ¼ cup heavy cream
- ¼ cup cream cheese
- Four tablespoons sugar
- ¼ cup plain digestive biscuit crumbs
PREPARATION
- Puree blueberries, wine, and syrup into blueberry mix.
- Beat heavy cream and sugar in a cold bowl until soft peaks form. Fold in beaten cream cheese to make cheesecake mix.
- Portion out ¼ cup of cream cheese mix into a separate bowl, combine with digestive biscuit crumbs – crumb mix.
- Place cheesecake mixture into three separate plastic bags and cut off a corner to create a small opening.
- Pour two tablespoons of blueberry mixture into each opening.
- Squeeze tablespoon of cheesecake mix on top of blueberry layer.
- Squeeze small dollop of digestive biscuit mix on top of cheesecake mix. Continue layering until openings are reached.
- Cover top of popsicle mold with foil, place popsicle stick in center and freeze overnight.
