Blueberry Cheesecake Popsicles
These sweet blueberry and mascarpone lollies make for a yummy treats.
- Makes : 8 |
- Difficulty: a little effort
- Prep Time : 60 mins |
- Cook Time : 0 mins
250 g blueberries
¼ C (60 ml) castor sugar
1 C (250 ml) mascarpone
½ C (125 ml) double cream
1 Tbsp (15 ml) icing sugar
100 g digestive biscuits
40 g butter, melted
Place the blueberries and sugar into a saucepan and cook for 5 minutes over low heat until the sugar has melted. Turn up the heat and cook for a further 10 minutes. Allow the mixture to cool completely.
Once the mixture has cooled completely, place 1½ Tbsp of the berry mixture into the bottom of each of the popsicle moulds.
Mix the mascarpone, double cream and icing sugar together and gently stir the rest of the berry mixture through the mascarpone mixture.
Cover berries in the moulds with this mixture, leaving a 2cm space at the top for the biscuit crumbs.
Pulse the biscuits in a food processor until fine crumbs form. Place in a bowl, add the melted butter and mix together well.
Place the biscuit crumbs on top of the mascarpone mixture and gently press down to compact. Carefully insert the wooden spoons and freeze overnight.
Unmould and serve immediately