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A Treat For Kids of All Ages! Berry Blasted Cream Pops

  • Writer: Suzanne Clark
    Suzanne Clark
  • Jul 8, 2015
  • 1 min read

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During the summer when the kids are home from school I often feel like a short order cook! I am always trying to brainstorm new and healthy snacks they can make on their own. After all, moms need a summer vacation too!

This summer, Challenge introduced some new “flavor packed” cream cheese options. Their Strawberry Cream Cheese is full of fresh strawberries and of course that rich and creamy texture that comes from using real ingredients. As a mother, I love that this cream cheese contains 20% less sugar than the other brands, and is made with milk from cows that are not treated with growth hormones. I also appreciate that they maintain their values and use natural color from beets to give this cream cheese its beautiful color.

My daughter Alivia came up with the idea of adding this new flavor packed cream cheese to Greek yogurt along with blueberries and raspberries to create the ultimate cream pop! Her idea was spot on, and they are indeed the best frozen treat we have ever made! They are healthy, creamy and refreshing on a hot summer’s day. The best part is she and her friends can make them all by themselves giving me a break. Summer is getting a bit easier and healthier at our house! Click here for the complete recipe!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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