Popsicle Recipes
Chocolate-Raspberry Swirled Popsicles
Chocolate-Raspberry Swirled Popsicles are made with both mascarpone and ricotta cheeses.
Yield: 10 to 12
Ingredients
- 1 (6 ounce) container fresh raspberries
- 3/4 cup (6 ounces) Crave Brothers Farmstead Classics Mascarpone cheese
- 3/4 cup (6 ounces) Clock Shadow Creamery Ricotta cheese*
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 1/2 teaspoons vanilla bean paste
- 4 tablespoons baking cocoa
- 10 to 12 Popsicle molds or disposable cups and Popsicle sticks
Instructions
- Gently crush raspberries with back of spoon in bowl; set aside.
- Place the mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender; cover and process until mixture is combined. Divide mascarpone mixture evenly into two bowls.
- Stir cocoa into one bowl.
- Fold raspberries into the other bowl.
- Fill molds or disposable cups alternating layers of chocolate and raspberry mixtures. Place holder or cover with foil; insert Popsicle sticks. Freeze for at least 6 hours or overnight.
Notes
* Try a whole milk ricotta cheese when making these popsicles; the higher fat content and richer, creamier texture is a great choice for freezing.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin