Blueberry Cheesecake Popsicles

• 10 ounces blueberries
• 1 1/4 cups water
• 1 tablespoon lemon juice (approximately)
• 1/2 cup sugar (approximately) or 1/2 cup artificial sweetener, of choice
• 1 tablespoon cornstarch or 1 tablespoon other thickener
• 2 cups plain yogurt (I used fat free)
• 12 ounces cream cheese, softened (I used neufchâ,tel)
• 1 tablespoon lemon juice (approximately)
• 1 cup powdered sugar (approximately)

1. Mix 1/4 cup water with cornstarch in measuring cup. Heat blueberries in medium saucepan with sugar, remaining water and lemon juice. Add the cornstarch and water mixture. Mix and cook until thickened. Take off heat and cool.
2. Mix yogurt, cream cheese, lemon juice and sugar in mixing bowl with hand mixer until no lumps remain.
3. Layer pops and freeze one hour and then add the sticks, freeze until solid (around 4 hours or so).

blueberries, water, lemon juice, sugar, cornstarch, plain yogurt, cream cheese, lemon juice, powdered sugar

Taken from www.food.com/recipe/blueberry-cheesecake-popsicles-517146 (may not work)