RECIPES

Fruit-Ice and Creamy Mascarpone Popsicles

"My guests and I enjoyed the blended flavors! It wasn't too difficult to make. We really liked how the colors were vibrant." - Patticat

Active Time

30 Minutes

Servings

Ingredients

1/2 cup sugar
1/2 cup water
1/2 cup fresh basil leaves or 4 fresh rosemary sprigs
1 cup Cello® Rich and Creamy Mascarpone cheese (8 ounces)
2 tablespoons plain yogurt
2 tablespoons heavy whipping cream
1 1/4 cups fresh blackberries or 1 1/2 large fresh peaches, peeled, pitted and sliced
10 Popsicle molds or disposable cups and Popsicle sticks

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.

Cook and stir sugar and water in a small saucepan over medium-high heat for 4-5 minutes or until sugar is dissolved and mixture just begins to boil. Remove from the heat.
Stir in basil or rosemary. Cool completely for 15-20 minutes, stirring occasionally. Strain herbs from syrup; discard herbs.
Whisk the mascarpone, yogurt, cream and 1/4 cup syrup in a bowl until smooth. Place blackberries or peaches and remaining syrup into a food processor; cover and purée until smooth.
Fill molds or disposable cups alternating layers of mascarpone mixture and fruit purée, 1 tablespoon at a time, until almost full. Gently swirl layers. Place holder or cover with foil; insert Popsicle sticks. Freeze for at least 6 hours or overnight.