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The temperatures are kinda crazy here in Ohio. One day it’s in the low 50’s, then the following day it’s in the 80’s. The heat has me realizing two very important things; One: I need a pedicure something fierce and Two: it’s time to stock with the freezer with homemade ice cold treats. What better way to chill out than with a Strawberry-Ricotta Popsicle?
I completely forgot to put my Zoku in the freezer after the last time I used it, so I decided to make these popsicles the old school way – in a Dixie cup. It really couldn’t be simpler, just pour your popsicle mix into the cups, cover the top of the cup with a small square of foil, insert your stick and freeze.
I’ll admit it, I was a little leery about adding ricotta cheese to a popsicle; however the results were quite splendid. The blend of ripe, sweet berries mixed with tangy ricotta cheese creates a smooth and creamy popsicle that simply begs to be devoured on a hot Summer day. I can’t wait to play around with more ricotta infused popsicle recipes – I envision a lemon cream popsicle in my very near future!
What’s you favorite cool summer treat?
Strawberry-Ricotta Popsicles
Ingredients:
1 pint (12 oz.) fresh strawberries, hulled
2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
1/4 cup sugar, or to taste
1 Tbsp. fresh lemon juice
Directions:
1. Puree strawberries in a blender or food processor. Add ricotta cheese, sugar and lemon juice; blend or process 2 minutes.
2. Pour into freezer pop molds or 3 ounce plastic coated cups. Cover with pop mold tops or foil. Insert wooden sticks. Freeze 3 hours or until firm.
Notes:
Disclosure: This post is sponsored by Sargento.
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Oh my goodness, this looks absolutely wonderful! I love the combination of fruit and ricotta, putting them in a Popsicle must taste amazing.
Gorgeous! And delish I am sure!
I have had Ricotta cheese before and I found it lighty and not that cheesy. It has a very subtle flavour and somehow I can imagine it with strawberries. Both of them nearly have the same flavour quality. The mauve color of the popsicle makes it look very tempting.
Oh, and a good way to add some calcium and protein to your diet. I need to make these for my son…he’d love ’em!
I would have never thought to use ricotta cheese in them to make them creamy!
Wow I stumbled across this blog, and what great recipes. Only problem (for me) is i do not see where I can subscribe for updatges :(
P.S. these sound yummy!
Debra-
Thanks for stopping by. You can subscribe for email updates via this link.
Thanks-
Jamie
Sub Splenda and you have a great low carb snack! I actually eat that as a substitute for ice cream!
How many popsicles does this recipe make? Thanks!
Kirsten-
It will make 8-10 popsicles depending on the size of your molds.
-Jamie
I wish it was warm enough in san diego for these! Soon enough :)
I just happen to have a Sam’s Club size container of ricotta at the moment. I can’t wait to try this and maybe some other flavors too. I seriously doubt I will be able to get a picture of mine that will look half at good as yours.