Strawberry-Pineapple Cheesecake Popsicles

Ingredients:

Strawberry Puree
8 oz. fresh strawberries, hulled
4 oz. fresh or frozen pineapple chunks
1 tbs. water
2 tbs. sugar
Cheesecake Center
3 oz. reduced-fat cream cheese, at room-temperature
1-5.3 oz. cup of Chobani pineapple Greek yogurt
1 tsp. vanilla extract
½ cup powdered sugar
2 tbs. pineapple juice

Directions:

In a saucepan, add strawberries, pineapple, sugar, and water. Cook on medium-low heat for 10 minutes or until the sugar dissolves. Transfer the mixture to a heat-proof bowl and cool in the refrigerator for 30 minutes.
Pour the strawberry-pineapple mixture into a blender or food processor and pulse until smooth. Store in the refrigerator until ready to use.

In a medium-sized bowl, add cream cheese and powdered sugar. Using a handheld mixer, blend until smooth. Add the yogurt, vanilla extract, and pineapple juice; blend until the mixture is smooth.

Assembly:

Pour a few tablespoons of the strawberry-pineapple mixture into the popsicle molds. Then pour in a layer of the cheesecake mixture. Top with the strawberry-pineapple mixture. Insert the sticks and place in the freezer. Freeze until the popsicles are completely solid, about 4 hours.
Run warm water over the mold until the popsicle slides out.