Mascarpone & Summer Fruit Ice Pops
1/2 cup sugar
1/2 cup basil leaves, packed, or 4 sprigs of rosemary
8 ounces Wisconsin mascarpone cheese, room temperature
2 tablespoons plain yogurt
2 tablespoons heavy cream
1 1/4 cups blackberries or 1 1/2 large peaches, peeled, seeded and sliced
Directions For herbed simple syrup: In small saucepan, stir together water and sugar. Heat over medium-high heat until sugar dissolves and mixture just begins to boil, about 5 minutes. Remove pan from heat and stir in either basil or rosemary, depending on which pop flavor you’re making. Set aside to cool completely, about 15 to 20 minutes. Strain herbs from syrup. Discard herbs.
Whisk mascarpone, yogurt, heavy cream and 1/4 cup syrup until smooth. Set aside. Reserve remaining syrup.
In blender or food processor, purée blackberries or peaches, depending on flavor choice, and remaining syrup until smooth.
Fill ice pop molds by layering mascarpone cream and puréed fruit 1 spoonful at a time until almost full. Use chopstick or handle of fork to gently swirl fruit with mascarpone cream. Place lid over mold and insert sticks as straight as possible.
Freeze 4 to 6 hours, or until pops are frozen solid, preferably overnight.
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