10-12Popsicle molds or disposable cups and Popsicle sticks
Instructions
Gently crush raspberries with back of spoon in a bowl; set aside.
Place the mascarpone, ricotta, milk, sugar, honey and vanilla bean paste into a 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
CHEESE
Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone or Ricotta can be used in this recipe.