Ingredients (8)
- 350 ml Zesty Lemon Iced Tea
- 250g light cream cheese
- 2 tbsp caster sugar
- 1 tsp lemon rind, finely grated
- 50g sour cream
- 2 tbsp thickened cream
- 5-6 lemon cream biscuits (see notes)
- 20g butter, melted
Method
- Step 1 Reserve 1/2 cup (125ml) tea. Pour the remaining tea between eight 100 ml popsicle moulds. Freeze for 3 hours or until firm.
- Step 2 Combine cream cheese, sugar, rind, sour cream, cream and reserved iced tea in a food processor. Process until smooth.
- Step 3 Remove ice-block moulds from the freezer. Divide the cheesecake mixture between the popsicle moulds, leaving 1cm gap at the top. Secure popsicle sticks in place. Return to freezer for at least 1 hour.
- Step 4 Place the biscuits in a food processor and process until finely chopped. Add the butter and process to just combine. Gently press biscuit mixture into the top of each popsicle. Freeze overnight until completely firm.
- Step 5 Run a warm cloth or a little warm water over the outside of the moulds. Loosen gently with the stick and remove pops. Serve.