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Ricotta Fruit Pops
Ricotta Fruit Pops are an easy snack that even the kiddos can craft. Roll up your sleeves and make a batch with your little ones for a cool after school treat!
Prep Time: 20 minutes
Freezing Time: 3 hours
Serves: (14) 4-ounce pops
Yield: 42 ounces
Ingredients
Pops:
- 1 (15–ounce) container Frigo® Whole Milk Ricotta Cheese
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie seasoning
- ¼ cup granulated sugar
- ¼ cup jam (that pairs well with fruit – strawberry jam if using fresh strawberries, etc.)
- 2 cups fresh fruit, sliced if large, and/or small diced, divided
Special Equipment:
- 10 (2.5-ounce) ice-pop molds, or large format ice cube trays and sticks
Directions
In a blender, add Frigo® Whole Milk Ricotta Cheese, whole milk, pure vanilla extract, pumpkin pie seasoning, granulated sugar, jam, and half of the fruit and blend until smooth.
Divide remaining fruit among molds, top with the blended Frigo® Whole Milk Ricotta Cheese mixture, and tap molds on the counter to get rid of any air pockets. Cover molds, insert sticks and freeze until ice pops are firm, at least 3 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container or zip-top bag and keep frozen.
Rad Tip: This recipe will also work if you substitute equal parts honey for the sugar!
