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!
Freezing Time: 3 hours
Serves: (14) 4-ounce pops
Yield: 42 ounces
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!