Roasted Blueberry Balsamic Goats Cheese Frozen Yogurt Pops
Serves: 12 popsicles
 
Ingredients
  • 12 ounces Blueberries(fresh or frozen/thawed)
  • ¼ cup Sugar
  • 1 tablespoon Balsamic Vinegar
  • ½ teaspoon vodka
  • 2 ounces Goats Cheese, softened
  • 24 ounces Vanilla Yogurt(full-fat)
  • 1 teaspoon Lemon Juice
  • ½ teaspoon Vanilla
Instructions
  1. Preheat the oven to 425 degrees.
  2. In an 8x8 baking dish, toss together the blueberries, sugar, and balsamic vinegar. Roast in the preheated oven for 25 minutes. Remove from oven and let cool for 10 minutes. Transfer blueberries and liquid to a blender, add the vodka, and puree until smooth. Run the puree through a fine mesh sieve and discard the solids. Set aside, covered in the fridge.
  3. Place the softened goats cheese in a mixing bowl. Add 2 tablespoons of the yogurt to the goats cheese and whisk together until no lumps remain. Add the remaining yogurt, lemon juice, and vanilla, and whisk until smooth. Set aside, covered in the fridge.
  4. Fill 12 popsicle molds ¼ of the way full with the blueberry puree. Place in the freezer and freeze for 1 hour. Fill the molds another ¼ of the way with the yogurt mixture. Pour the remaining blueberry puree another ¼ of the way up the mold on top of the yogurt mixture(the yogurt will be thick enough to support the puree). Run a wooden skewer down the sides of the molds to drag the blueberry puree into the yogurt mixture, if desired(to achieve a look like the pops pictured). Freeze for 2 hours. Fill the molds the rest of the way with the remaining yogurt mixture and insert popsicle sticks into each mold(the middle layers should not be solidly frozen yet so that you can still slide the sticks in).
  5. Freeze for another 4-6 hours before running molds under hot water to remove the pops.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/07/29/roasted-blueberry-balsamic-goats-cheese-frozen-yogurt-pops/