Orange Cheesecake Creamsicles
8 ounces cream cheese, room temperature
4-6 tablespoons powdered sugar
1 teaspoon vanilla
pinch of grated nutmeg
zest and juice of 1 navel orange
2/3 cup heavy whipping cream
2 navel oranges, peeled and segments separated, or 1 can (11 ounces) mandarin oranges in light syrup, drained
Note: The orange zest can range in bitterness, so adjust the amount of sugar to counteract the bitterness according to your own taste.
With an electric mixer, beat the cream cheese, powdered sugar, vanilla, nutmeg, orange zest and juice until smooth, about 2 minutes. Add the whipping cream and beat with the cream cheese until smooth and creamy. Fold in the orange segments.
Spoon mixture into your popsicle molds; tap the molds firmly against the counter to settle the mixture and release air bubbles so you can fill them full.
Insert a popsicle stick, and freeze until solid.
To unmold, thaw at room temperature for 5 minutes, or run molds under warm water, then gently wiggle the sticks to loosen.
Yields about 8 popsicles
Recipe from Curly Girl Kitchen