Creamy Peach-Rosemary Ice Pops

Makes: 10 Ice Pops

For simple syrup:
½ C         Water
½ C         Sugar
1 tsp        Dried rosemary (or 3 sprigs, fresh)

Ingredients:
8 oz        Mascarpone cheese
2 Tbsp    Greek yogurt, plain
2 Tbsp    Heavy cream
1 ½          Large peaches, peeled/diced

In a small saucepan, stir together water and sugar. Heat over medium high heat until sugar dissolves and mixture begins to boil. Remove pan from heat and stir in rosemary. Allow herbs to steep until syrup is completely cooled, about 20 minutes. Strain, separate 1/4 cup from batch and reserve remaining syrup.

Meanwhile, whisk mascarpone, yogurt, and 1/4 cup of rosemary syrup. Set aside. In a blender or food processor, puree peaches and remaining syrup until smooth.

Fill Ice pop molds by layering mascarpone mixture and fruit mixture by the spoonful until almost full. Use a skewer to “swirl” layers together slightly, but do not over stir.  Insert sticks and freeze 4-6 hours or overnight.

PINEAPPLE & TOASTED COCONUT CHEESE BALL

Yield: 1 Cheese Ball

1½C       Mascarpone cheese (10 oz)
1   C       Feta or Blue cheese (6 oz)
⅓  C       Fresh cored pineapple, diced
¼  tsp    Salt
¼  tsp    Pepper
1 C          Unsweetened coconut flakes, toasted

In bowl of an electric mixer, beat mascarpone cheese, feta (or blue cheese) pineapple, salt and pepper until well combined.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. 

Place toasted coconut flakes in shallow bowl; roll ball in coconut, using your hands to gently push coconut into cheese ball to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day.