Popsicle Recipes

Chocolate-Raspberry Swirled Popsicles

Chocolate-Raspberry Swirled Popsicles are made with both mascarpone and ricotta cheeses.

Chocolate-Raspberry Swirled Popsicles

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

  1. Gently crush raspberries with back of spoon in bowl; set aside.
  2. 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.
  3. Stir cocoa into one bowl.
  4. Fold raspberries into the other bowl.
  5. 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



God's Rainbow - Noahic Covenant