Yummy ice lollies, with a fruity twist. 

Recipe from Truly Baking Mad Mummy, http://trulybakingmadmummy.blogspot.co.uk

8oz (225g) cream cheese
1/4 cup sour cream
1/2 – 3/4 cup icing sugar (depending how sweet you want them)
1/3 cup milk
Zest of 2 lemons
10 raspberries
6 digestive biscuits
1 tbsp butter
1. In a food processor add the cream cheese, sour cream, icing sugar and milk, process until well combined. Add the lemon zest and raspberries and pulse to combine.
2. In a food processor add the digestive biscuits, process until it resembles fine bread crumbs. While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand. 
3. Pour the cheesecake mixture into the ice lolly moulds, leaving about 1 inch of the top empty for the crust.

4. Divide the crust evenly between the ice lollies, press down gently to compact. Freeze and enjoy 🙂