Raspberry Cheesecake Ice Pops

• 1 packet sugar free cheesecake pudding mix
• 1 1/4 cups fat free plain yogurt
• 1 1/2 cups milk
• 2 tablespoons honey
• 2 tablespoons vanilla
• 1 tablespoon Stevia
• 1 1/2 cups raspberries

1. Cook raspberries over medium heat, until they start to give off liquid. Stir in Stevia and 1 tbs honey. Remove from heat and smash your raspberries until they are in a paste.
2. In a medium sized bowl, whisk together your pudding packet, milk, yogurt, vanilla and 1 tbs of honey. Whisk just until the the pudding starts to set.
3. Using either an ice pop mold or a wax coated Dixie cup as your form, layer in approximately 1 1/2 tablespoons of your pudding yogurt mixture, followed by approximately 3/4 tablespoon of your raspberry mix. Repeat until the mold or cup is full. Insert ice pop sticks or the mold stick. Freeze until set, about 2 hours.
4. If using the mold, to release from the mold, run under warm water for a few seconds. The pop will come right out.

sugar, yogurt, milk, honey, vanilla, stevia, raspberries

Taken from food52.com/recipes/22512-raspberry-cheesecake-ice-pops (may not work)